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Smoky eggplant dip
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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.
Course Appetizer, Dip
Cuisine Middle Eastern
Keyword dairy free, dip, eggplant, gluten free, tahini, vegan, vegetarian
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.