Beet Baba Ganoush Dip Recipe
Baba Ganoush is a Levantine dish made with roasted beetroot and eggplant mixed with Tahini paste and flavored with various seasoning. Serve it as a tip along with garlic bread for parties.
Baba Ganoush is a Levantine dish made with roasted beetroot and eggplant mixed with Tahini paste and flavored with various seasoning. This recipe is a healthy twist to the classic with the addition of beetroot, an iron rich vegetable making it a healthier and colourful version of Baba Ganoush.
If you are looking for more Dips here are some :
- 2 Brinjal (Baingan / Eggplant)
- 1 Beetroot , washed and peeled
- 1/3 cup Tahini
- Salt , to taste
- 2 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika powder
- Coriander (Dhania) Leaves , For garnish, as required
How to make Beet Baba Ganoush Dip Recipe
To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame.
Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy for about 10 minutes. When you prick with a knife it will go in without resistance and will feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
You can also roast the eggplant in an oven. For this method, preheat the oven to 200C. Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes. Remove from the oven and allow to cool.
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, chop the eggplant roughly.
Meanwhile, wash and peel the beetroot and cut it into small wedges
Heat a teaspoon of olive oil in a heavy bottomed pan. Add the chopped beetroot and roast them until they turn soft. Sprinkle a little salt and cover the pan. The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan. Let the beetroot cool to room temperature.
Add the cooked beetroot and chopped eggplant into a blender. Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth.
Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves.
Store in an airtight container and can be placed in refrigerator for 4 to 5 days.