Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a delicious dip made with roasted eggplant, perfect as a summer side dish or for snacking.
If you’re like me, you have a hard to resisting all the colorful seasonal fruits and vegetables that are just begging to come home with you! With so much fresh produce at our fingertips this time of year, it’s always fun to try different and creative ways to cook with them. This recipe for Roasted Eggplant Dip (or Baba Ganoush) purees roasted eggplant, tahini, lemon juice, olive oil, and spices. If you’ve never tried it before, it reminds me of hummus but with smokey eggplant rather than chickpeas. It’s perfect for summertime snacking!
While Baba Ganoush may be something you love to order at your favorite Middle Eastern restaurant, it’s really simple to make at home. The first step is to broil the eggplant in the oven to char the skin and soften the flesh. They won’t look too pretty, but I promise you don’t want to judge them by their rustic exterior. The flesh is removed from the skin and set in a colander to drain off some of the excess liquid.
You can make this pureed dip in the food processor or blender. This trio of spices from McCormick gives the dip just the right balance of flavors. It’s creamy and smokey, with a little bit of nuttiness from the tahini. You can find tahini, a paste made from ground sesame seeds, in the international or ethnic section of your grocery store. The lemon juice and parsley add a pop of freshness.
One dip definitely leads to the next, and you might find yourself wishing you’d made a double batch!
For more delicious recipes created using the pureeing technique, like Kale, Bacon & Pistachio Pasta, check out McCormick’s website.Print
- 2–3 small to medium eggplants (about 3 pounds)
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon McCormick Minced Garlic
- 1/2 teaspoon McCormick Ground Cumin
- 1/2 teaspoon McCormick Smoked Paprika
- 3 tablespoons olive oil, divided
- Salt and McCormick Ground Black Pepper, to taste
- 2 tablespoons chopped fresh parsley
- McCormick Toasted Sesame Seeds for garnish
- Preheat oven to broil. Prick eggplants all over with fork. Place on foil-lined shallow baking dish . Broil about 12 minutes or until skin is charred on all sides, turning occasionally. Reduce oven temperature to 400 degrees F. Bake 15-20 minutes longer or until eggplant flesh is tender. Let stand long enough to handle.
- Cut eggplants in half lengthwise. Scoop flesh into colander, discarding charred skin and as many of the seeds as possible. Drain 30 minutes, stirring occasionally. Place eggplant, tahini, lemon juice, minced garlic, cumin, and smoked paprika in food processor, and cover. Process until smooth. If needed, add 1-2 tablespoons of the olive oil for smooth texture. Season to taste with salt and pepper.
- Spoon dip into serving bowl. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley and toasted sesame seeds. Serve with pita wedges, French bread slices, or crackers.
- Serving Size: 1/2 cup
- Calories: 237
- Sugar: 8.8g
- Sodium: 81mg
- Fat: 15g
- Saturated Fat: 2.1g
- Unsaturated Fat: 12.3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7.4g
- Protein: 3.9g
- Cholesterol: 0mg