If you’re looking for a delicious snack or appetizer that will make your taste buds sing, look no further than these 3 eggplant dip recipes. Baba ganoush, mutabbal, and ajvar are all easy to make and use fresh ingredients like roasted eggplant, pita bread, parsley, food processor, extra virgin olive oil, freshly ground black pepper, lemon juice, tomato paste, and other spices. All you need is a few simple ingredients and a little bit of time to whip up these delicious recipes.
Baba ganoush is one of the most popular eggplant dips out there. It’s roasted eggplant dip that’s made with fresh chopped parsley, tahini (or sesame seed paste), garlic cloves, salt and pepper. To make it even more flavorful add freshly squeezed lemon juice and some extra virgin olive oil. Serve this healthy dip with warm pita bread or use it as a spread on sandwiches or wraps.
- 2 roasted eggplant halves
- 2 cloves minced garlic (or more depending on preference)
- ¼ cup freshly chopped parsley leaves (preferably flat-leaf)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin seed powder (optional if you prefer a strong flavor)
- 2 tablespoons fresh lemon juice or vinegar
- salt & black pepper to taste
- Preheat the oven to 400°F (200°C). Take one large eggplant and cut it in half lengthwise. Score each half with a knife and place them on a baking sheet lined with parchment paper, skin side down. Roast until fork-tender– approximately 15 minutes – then remove from oven and set aside. When cool enough to touch, peel off the skins and discard them.
- Now it’s time to add all the ingredients to your food processor. Blend everything until smooth.
- For added texture & flavor feel free to add tomato paste along with red pepper flakes before blending thoroughly once again for another minute or two until desired consistency is reached; adjust seasonings accordingly as needed!
- Finally, sprinkle some extra freshly ground black pepper over the mixture just before serving alongside warm pita bread—yum!
Mutabbal is another popular eggplant dip recipe. It’s made by blending roasted eggplants with tahini paste in a food processor until smooth. Then stir in garlic cloves and season with salt and pepper to taste. Finally, top off this delicious dip by drizzling generously with extra virgin olive oil before serving it with warm pita bread or vegetables like carrots or celery sticks for dipping.
- one large eggplant
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic finely minced or grated
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste (optional)
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of tomato paste (optional).
- Start by preheating your oven to 375 degrees.
- Roast the eggplant over an open flame on your stovetop for 15 minutes or until it’s soft and lightly charred on all sides. Alternatively, you can bake them in an oven at 400°F for 40 minutes.
- Once cooled enough to handle cut off their tops and scoop out the flesh into a mesh strainer set over a bowl.
- With a fork mash up the cooked eggplant so that it releases its juices before discarding any remaining skin bits.
- Place the flesh into a food processor along with all other ingredients except for fresh parsley which will be added later as garnish.
- Process until smooth then spoon out into small bowls; top with chopped parsley if desired & serve immediately alongside warm pita bread, fresh vegetables, or other favorite dipping sources like chips & crackers!
Ajvar is a traditional Balkan that’s usually served as an appetizer or side dish alongside grilled meats or as part of mezze platters. The key ingredient in this eggplant recipe is roasted red peppers which are blended into a smooth paste along with cooked eggplants in a food processor until creamy and smooth. Add some freshly chopped parsley for extra flavor along with tomato paste for sweetness before seasoning it all with kosher salt and freshly ground black pepper to taste. Serve it warm along with fresh vegetables like cucumbers or carrots for dipping into the delicious spread!
- 2 medium-sized eggplants
- ½ cup of extra virgin olive oil
- 2 tablespoons freshly ground black pepper
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Optional: ¼ teaspoon red pepper flakes (for added spice!)
- Preheat your oven to 400 degrees Fahrenheit.
- Dry the eggplants with a paper towel and place them on a lined baking sheet.
- Roast for about 25 minutes, flipping halfway through, until slightly charred and softened. Let them cool completely before peeling off the skin with your hands or a knife.
- In a food processor, add the peeled roasted eggplant along with olive oil, freshly ground black pepper, parsley, lemon juice, and optional red pepper flakes if desired.
- Pulse several times until everything is combined but not pureed into one smooth mixture – you want some small chunks in there! Taste it as you go to adjust seasonings like salt or additional spices if necessary.
- Serve immediately or store in an airtight container in the fridge for up to five days!
Bottom Line: 3 Different Ways to Make a Tasty Roasted Eggplant Dip
Eggplant dips are incredibly versatile side dishes that can be easily customized to suit any palate! Try out these three recipes—baba ganoush, mutabbal and Ajvar—for an easy yet flavorful way to enjoy the goodness of roasted eggplants! All you need are some simple ingredients like roasted red peppers, tahini paste, garlic cloves, freshly squeezed lemon juice, and tomato paste before seasoning them all off with kosher salt and freshly ground black pepper for the perfect balance of flavors in every bite! Serve them warm along with pita bread or crunchy vegetables for an unbeatable snack experience!