I have to admit this dip trumps hummus any day! I love love love Baba Ghanoush and especially mine! This is not a recipe that mocks any other recipe. Now, there are two ways to prepare the eggplant itself. Some like to roast the eggplant in the oven, which is just fine and nothing wrong with that method. I on the other hand like to do it old school. Growing up my mother roasted the eggplant over the stove to make a traditional Indian dish called ” Baingan Ka Bharta”. The favor she would get from doing it on open flame is phenomenal! The smoky char flavor you get by doing this is outstanding and I love it! So this method is inspired by that. The dip goes best with so many things. You can use in sandwiches with mint; feta cheese and olives, and of course crackers, pita chips and so much more!
- 1 large eggplant
- 1/2 cup to 1 cup of yogurt or greek yogurt (I prefer regular yogurt, due to consistency)
- 3-4 cloves of garlic (can use less if you want less of a punch)
- 1 to 1 1/2 juice of lemons
- 1/3 of a cup Tahini paste (good quality kind, gives the true flavor)
- 1/2 tsp of salt to start with (can add more later if need be)
- 1/2 tsp of cumin
- 1/2 cup parsley
- 1 to 2 tbs of olive oil
- 1 small tomato chopped for garnish
start with piercing around the eggplant a few times then wrap it well in foil paper. Make sure to wrap it well so the juices don’t spill all over your stove. Keep in mind that you don’t have to do it this way. If you choose to roast in the oven that’s fine too. Place the eggplant on the stove on medium to high heat. Rotate the eggplant on its side every 10 minutes. This part is time consuming, but so worth it at the end. You will know the eggplant is done when you start to pick up the eggplant with tongs and it sinks in all the way around the eggplant. A good 25-30 minutes overall. Place the eggplant on a plate or small tray. Let it sit cool down completely. Once it’s cooled, remove the foil and peel back the skin of the eggplant and remove the insides with a spoon onto a cutting board. Once removed, disguard the skin. roughly chop up the eggplant with a knife or in a food processor.
combine all the remaining ingredients into a large bowl, excluding the chopped tomatoes. Now when combining the garlic I use the back of a large knife to smash and chop the garlic into a paste adding a bit of salt to help it, then adding it to the bowl. You can use whatever tool you may have for this same step. I do it old school. 😉
Now all that’s left to do is combing the mixture and eggplant together in the bowl. Once all combined taste to adjust any seasoning you may need like salt, lemon, or cumin. If all is good move on to plating. I place a few large good dollops of the dip onto the center of a plate and smooth it out using a back of a spoon.
Now, this next step will take a few good practices to get the hang of it, in order to get the ripples affect. Use one hand to rotate the plate and with the other hand, while holding the back of the spoon slightly on its side making the ripples. Sounds complicated but after a few times you will get the hand of it. This step is totally for presentation and is not necessary. To top it off add the chopped tomatoes in center of the dip and sprinkle a little cumin & paprika over the top and a little olive oil and that’s it! Work is totally worth it and you can make in bulk and reserve. If you are a fan of eggplant then this will quickly become one of your favorites!!
Enjoy and savor every bite!