Creamy, smooth, flavorful and tasty - this is not your typical Baba Ganoush Eggplant dip.

Roasted Eggplant Dip




– 2 medium to large eggplants — 1.5 pounds – 2 tbsp olive oil for roasting – 1 tsp salt for roasting – For the dip: – 3 tbsp olive oil – 1 tbsp olive oil — for roasting the garlic – 1/2 tsp salt or more to taste – 1/4 tsp black pepper – 1/4 tsp ground cumin – 1 tbsp pumpkin seeds — raw – 2 medium sun-dried tomatoes — chopped (about 1/4 cup) – Chopped parsley — for garnishing – Pumpkin seeds for — garnishing – Chopped sun-dried tomatoes — for garnishing – 2-3 tbsp lemon juice

6 servings

30 mins

Step 1

Preheat oven to 400 F (200 C).

Step 2

Cut eggplants in half, season with salt and drizzle with olive oil.

Step 3

Roast for 40-50 minutes, until the flesh is soft and can be removed with a spoon.

Step 4

When ready, scoop out the flesh and remove the skin. Use in the recipe.

Step 5

If you are using roasted garlic, get a whole head of garlic, cut about 5 mm on top, place in foil and drizzle with oil. Wrap in foil and add to the roasting pan. Remove after 30 minutes of roasting.

Step 6

If using less garlic - wrap 3-4 cloves of garlic, drizzled with oil in foil and roast together with the eggplant for 30 minutes. Remove from the oven and take off the skin. Use the soft roasted garlic in the recipe.

Step 7

In a food processor combine the roasted eggplant, garlic, lemon juice, olive oil, salt, pepper, cumin, sun-dried tomatoes and pumpkin seeds and process until smooth.

Step 8

Transfer to a bowl, garnish with chopped parsley, pumpkin seeds and chopped sun-dried tomatoes.