Skinny Roasted Eggplant Dip (Baingan Bharta) 2 Whoa!

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!

That. Is. IT! Skinny Roasted Eggplant Dip (Baingan Bharta) 4


Rating: 51

Active Time: 30 minutes

Inactive Time: 2 minutes

Total Time: 32 minutes

Yield: 1 medium bowl



    To make the ginger garlic paste:
  • 1/4 cup ginger, cut into small pieces
  • 1/4 cup garlic cloves, peeled
  • 1 tablespoon vinegar
  • To make Eggplant Dip:
  • 14 - 16 oz Eggplant
  • 3 - 4 scallions, sliced thinly
  • 1 teaspoon ginger garlic paste (see note)
  • 1/2 - 1 jalapeño (or serrano), finely chopped w/ seeds and ribs removed
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • Serve with:
  • Pita chips
  • Veggie Sticks
  • Crackers


    To make the ginger garlic paste:
  1. Combine all ingredients in a food processor and turn into a smooth paste. Paste can be stored in the refrigerator for up to 2 weeks and can be frozen for up to 3 months.
  2. To make the Eggplant Dip:
  3. Place a rack near the center of the oven and preheat to 350 degrees F. Wrap an eggplant entirely in foil and place on a baking sheet before placing in the oven. Bake the eggplant for 30 - 40 minutes or until the peel removes easily. Test a small spot, if peel is tough to remove, rewrap in the foil and continue to roast. Let eggplant rest for 10 minutes before removing the peel entirely.
  4. In a food processor grind the eggplant into a smooth paste. If you prefer a little texture, you can pulse until desired texture is achieved.
  5. Place eggplant, ginger garlic paste, scallions, jalapeño, and salt into a medium saucepan. Heat on medium low. In a small saucepan, heat the oil for 2 minutes on medium. Pour the oil over the eggplant puree and mix completely. Adjust seasoning to taste. Allow the eggplant to soak up all the oil before serving. Serve warm with veggie sticks, crackers, or pita chips!


If you do not have ginger garlic paste on hand, substitute 1/2 teaspoon grated ginger, 1/2 teaspoon finely minced garlic, and 1/4 teaspoon vinegar.