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spicy roasted eggplant dip

gaharudan avatar
Recipe by
Dan Barto
@gaharudan
Johnstown, PA

This is my variation of caviar de aubergine or baba ganoush

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Broil

Ingredients For spicy roasted eggplant dip

  • 2 md
    eggplants
  • 3 md
    anaheim peppers
  • 4 Tbsp
    tahini
  • 1
    lemon juice, fresh
  • 1 c
    dried mint leaves
  • 1/2 c
    fresh cilantro
  • 1 pinch
    salt or more to taste
  • 1 pinch
    dried saffron
  • 1 bunch
    roasted garlic
  • 2 tsp
    chili powder hot red
  • 8 Tbsp
    olive oil, extra virgin

How To Make spicy roasted eggplant dip

  • 1
    Preheat oven to aobut 425 and roast eggplant and Anaheim peppers for about 45 minutes to an hour---turning frequently. Slit eggplant a few times with a knife or fork before roasting
  • 2
    In food processor place all other ingredients and blend until nice and smooth.
  • 3
    When eggplant is done let cool for about 10-15 minutes and then place in a collander in the sink and and spray with ice cold water for a minute or two. Let cool for another 5-10 minutes.
  • 4
    After the eggplant is thouroughly cooled, strip the skin and discard the skin. I save just a couple pieces of the skin for the blender though. Place all the remaining pulp in collander and press all the water out with a round small plate.
  • 5
    Place strained pulp in blender and blend with other ingredients. After well blended taste and salt or add more oil, lemon juice etc. Place in a tupperware with a lid and add some more olive oil and paprika to the top and refridgerate overnight. Serve with pita bread, chips or crackers.
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