Roasted Garlic Eggplant Dip (Baba Ghanouj)

Roasted Garlic Eggplant Dip (Baba Ghanouj)

My love of Middle Eastern-style dips runs DEEP. I seem to recall that foods like hummus & baba ghanouj were included in my first foray into eating healthily and more importantly, discovering new, rich & complex flavours.

roasted garlic eggplant dip | kulaskitchen.com

Although hummus is still one of my true loves, I’ve come to realize over the years that eating it in large quantities can upset my tum. And let me tell you – I’m not eating hummus in small quantities, ever.

roasted garlic eggplant dip | kulaskitchen.com

To me, the next best thing is an eggplant dip, or baba ghanouj. It includes that ultra-creamy, nutty flavour of tahini (possibly my favourite ingredient), as well as a bright splash of lemon and a slightly smokey taste from the roasted eggplant.

roasted garlic eggplant dip | kulaskitchen.com

I took this dip up to another level by roasting some garlic alongside the eggplant, to add a sweet, mellow garlic flavour. It only takes a few extra seconds and is SO worth it! This dip comes together fairly quickly and includes only a few simple ingredients, so you should definitely make it ASAP.

roasted garlic eggplant dip | kulaskitchen.com

ENJOY my friends!

roasted garlic eggplant dip | kulaskitchen.com
Roasted Garlic Eggplant Dip (Baba Ghanouj)

Yield: 4

roasted garlic eggplant dip | kulaskitchen.com

Ingredients

    For the dip:
  • 1 medium eggplant
  • 1 tbsp. extra-virgin olive oil
  • 2 cloves of roasted garlic (tutorial below)
  • ½ tsp. sea salt
  • 2 tbsp. fresh lemon juice
  • ¼ c. tahini
  • Black pepper
  • Olive oil, for drizzling
  • Chopped parsley, for topping
    For the roasted garlic:
  • 1 head of garlic
  • 1 tsp. olive oil
  • Sea salt

Instructions

  1. Preheat your oven to 400 degrees. Cut off the top 1/4 inch of your garlic head to expose the cloves. Drizzle with 1 tsp. olive oil, sprinkle with salt and wrap the head in tin foil.
  2. Cut your eggplant lengthwise, drizzle the flesh with olive oil, sprinkle with salt + pepper and place face down on a baking sheet.
  3. Place both your eggplant and your garlic in the oven to roast. The garlic will need about 45 minutes, but check the eggplant at 30 minutes. Both should be very soft, golden brown and caramelized when finished. They may have slightly different cooking times.
  4. When finished roasting, place your eggplant, 1/2 tsp. sea salt, tahini, lemon juice and 4 cloves of the roasted garlic (save the rest for other meals!) in the bowl of your food processor. Blend for 1 minute or so until smooth. Add a splash of water or olive oil if it seems too thick or isn’t blending enough. The texture can be left slightly chunky!
  5. Once you’ve reached your desired texture, serve the dip topped with a drizzle of good olive oil, chopped parsley and sea salt. Enjoy with crackers and veggies, and/or on top of bowls!
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