Roasted Eggplant Dip | Uukkous Al-Badinjan
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Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Roasted Eggplant Dip | Uukkous Al-Badinjan
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Ingredients
  • 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
Servings: people
Units:
Instructions
  1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 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.
  3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.