Smooth and spicy Eggplant Dip
Serves 4
Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!
Ingredients:
3 eggplants
4 cloves garlic, crushed
2 Tbsp olive oil
1/4 tsp cayenne
1 1/2 tsp sweet paprika
2 Tbsp lemon juice
1/4 cup fresh parsley, minced
1/2 – 1 tsp salt
Method:
1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft.
Poke holes all over the eggplants
Roast or Grill until super soft inside
NOTE: Today it’s pretty hot in Oklahoma, so I decided to keep the house cool and grill the eggplants. Grill at 350F for about an hour or until soft.
2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender.
Soft roasted eggplant
Eggplant should scoop out easily
3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.
Eggplant Dip is used as a “sauce” in the main course
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 1 hour |
|
|
|
|
Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!
|
- 3 eggplants
- 4 cloves garlic
- 2 Tbsp olive oil
- 1/4 tsp cayenne
- 1 1/2 tsp paprika
- 2 Tbsp lemon juice
- 1/4 cup parsley (freshly minced)
- 1/2-1 tsp salt
- Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft.
- Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender.
- Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.
