Recipe: Smoky eggplant dip

This smoky eggplant dip is essentially a shortcut version of one of my favourite dips ever: baba ghanoush. Specially formulated for those days when you don’t have the time or equipment to make the real deal.

Instead of imparting a smoky flavour by actually charring the eggplant, this recipe relies on smoked paprika and smoked salt, two of my favourite ingredients.

This dip is gluten-free, dairy-free, low-carb, vegetarian and vegan. You can enjoy it with veggie sticks or crackers (such as Carman’s or Olina’s) or as a sauce to serve with Middle Eastern fare.

Smokey eggplant dip

This smoky eggplant dip is essentially a shortcut version of one of my favourite dips ever: baba ghanoush. Specially formulated for those days when you don’t have the time or equipment to make the real deal.

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Course Appetizer, Dip

Cuisine Middle Eastern

Servings 4 -6

Ingredients

  

• 2 medium eggplant
• 2 garlic cloves unpeeled
• 1/3 cup tahini
• 1/2 lemon
• 1/2 tsp smoked paprika
• 3/4 tsp smoked salt
• 1/4 tsp cumin

Instructions

 

• Preheat oven to 180°C (160°C fan-forced).
• Cut stem off eggplant and place them whole in a baking tray lined with baking paper or foil.
• Wrap garlic cloves in foil and place next to eggplant.
• Roast eggplant until very soft (20-30 minutes).
• Place eggplant in a food processor. Squeeze roasted garlic cloves out of their skin into the processor. Add rest of the ingredients and process until smooth.
• Check seasoning, let cool down and enjoy.

Keyword dairy free, dip, eggplant, gluten free, tahini, vegan, vegetarian

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