SKINNY ROASTED EGGPLANT DIP (BAINGAN BHARTA)
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Hold the phone! This idea is either absolutely insane or a stroke of pure genius! I encourage you to go with the latter.
I wuv eggplant.
Give it to me in any form, I’m there. I know not everyone does, though. I’m only asking for a chance to change your mind.
Is that too much to ask a friend?
Lets get real here. Anees (aka Mr. picky-eater) wasn’t too sure about an eggplant dip. I got the usual wrinkly nose/ food sniffing that I’m a little too used to. A cracker full of this dip totally had his mind changed! I was actually asked to make this dip again soon. As in like tomorrow because we. ate. it. all.
So the lesson you can walk away with today is that roasted eggplant dip is dreamy. Not only is it friendly for the waistline, it’s full of flavor and pairs well with almost anything! I’ve actually had bowls full of this stuff with just a little cold, creamy, Greek yogurt. I could have it for lunch. every. single. day.
This is something new. This is not your everyday, played out dip. This roasted eggplant dip is soft, spreadable and loaded with sooo much flavor!
This recipe is actually my family recipe for Baingan Bhurta. For those of you that are giving your computer screens the hairy-eyeball trying to figure out if that’s English, it’s not. Loosely translated, it means roasted eggplant. It’s a vegan-friendly dish eaten in both Pakistan and India. Usually eaten warm with flatbread and cold, Greek yogurt. My twist: eat is with pita chips or Crackers. It’s fab to serve at parties or to eat by the bowlful on your own!
This roasted eggplant dip is the sister to a Middle Eastern favorite. Mr. Baba Ghanoush. I’m sure you’ve heard of him. Did I mention it’s SUPER easy to make?
Cover an eggplant entirely in foil and bake for 30 – 40 minutes or until the peel can be removed easily. Let cool to room temperature, remove peel, load into a food processor and process till smooth.
In a saucepan on medium heat, toss eggplant puree along with ginger garlic paste, scallions, salt, and a serrano or jalapeño. In another small saucepan, heat 2 tablespoons of canola oil for 2 minutes and pour over eggplant mixture. Mix and allow eggplant puree to soak up the oil before shutting off the stove!
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