This is the first recipe of the year 2023. It’s a very classic dish, just like how baba ghanoush is closely associated with the Middle Eastern nations. People in these countries love to use this as a dip for their breads which is a lovely way to start off any day.
The thing is, I was intending to put up this blog post only after I finished making baba ghanoush as well, which would have contrasted with this recipe as this one uses chopped up eggplant, while baba ghanoush blends everything into a smooth paste. However, fate has it that everytime I try to make baba ghanoush, I would either forget to insert the SD card into my camera, or fire the eggplants insufficiently on the stove which resulted in a very textured hummus and ugly photos. I eventually gave up trying to make this recipe – eating baba ghanoush for several weekends in a row was tiring.
So here you are, the version of an eggplant dip with a more textured bite, but which I feel could be softer and smoother. Should you want to try my elusive recipe, refer to it under ‘Disclaimer’.
Wishing one and all a Happy New Year; may 2023 be a great one for you! Remember, don’t ever give up hope and always work towards achieving what you want!
- Eggplant: 1, large
- Olive oil: 2 tbsp
- Salt: 1 tsp + 1/4 tsp
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/4 tsp
- Ground blackpepper: a pinch
- Lemon juice: 1/2
- Garlic: 1, minced
- Basil leaves: 4, torn
- Olive oil: 1 tbsp
- Pita bread: 2 (grilled, to serve with)
- Preheat oven at 240 degrees Celsius.
- Slice eggplants into quarters. Spread olive oil onto eggplants. Sprinkle with 1 tsp salt.
- Bake 35min till browned. Set aside to cool.
- Chop eggplants into a bowl. Stir in ground cumin, smoked paprika, 1/4 tsp salt, ground blackpepper, lemon juice, garlic and basil leaves.
- Chill 1hr in fridge. Drizzle with olive oil on top.
- Serve chilled with pita bread, naan or crackers.
This recipe was kindly adapted from Salt & Lavender’s ‘Roasted Eggplant Dip‘. Strangely, her recipe looks a lot more mashed up than mine, and I’m wondering why. I feel it would have been nicer to have removed the skin from the roasted eggplants first, before mashing them up to serve.
I was so busy preparing for this dish and another on this day, that I totally forgot to drizzle the olive oil before serving! Which is why the dip looks a lot drier than it should.
As mentioned in my introduction above, try out this dish by blending eggplant (1, grilled over stove fire till blackened, skin removed), garlic (1), tahini (4 tbsp), ground almond (1/4 cup), lemon juice (1/2), ground cumin (1/2 tsp) and salt (a pinch) till smooth. I definitely prefer this recipe much better than the current one I’m blogging about!
2 – 3 persons as side dish