#eggplantdip

Middle Eastern eggplant dip, known as baba ganoush, is flavorful, creamy, and smoky. It's the ideal garnish for any kind of appetizer collage.

Ingredients: 2 medium eggplants. 2 cloves of garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon chopped fresh parsley. 1/2 teaspoon ground cumin. Pinch of paprika.

Instructions: Preheat your grill or oven to high heat. Pierce the eggplants several times with a fork to prevent them from bursting while cooking. Place the eggplants on the grill or in the oven and cook for 15-20 minutes, turning them occasionally until the skin is charred and the flesh becomes soft. Remove the eggplants from the grill or oven and let them cool for a few minutes. Once cooled, peel off the charred skin and discard it. Place the peeled eggplants in a blender or food processor. Add the minced garlic, tahini, lemon juice, olive oil, salt, pepper, and ground cumin to the blender or food processor with the eggplants. Blend until the mixture is smooth and creamy. You may need to scrape down the sides and blend again to ensure even consistency. Taste the Baba Ganoush and adjust the seasoning if necessary. Transfer the Baba Ganoush to a serving dish and garnish with chopped fresh parsley and a pinch of paprika. Serve with pita bread, crackers, or vegetable sticks for dipping. Enjoy your homemade Baba Ganoush!

Prep Time: 15 minutes

Cook Time: 20 minutes

With roasted eggplant, onions, garlic, and tomatoes, you can make a tasty vegan version of caviar. It's great as a dip or on bread or crackers.

Ingredients: 2 medium eggplants. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tomato, diced. 1 tablespoon lemon juice. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons chopped fresh parsley. Optional: capers for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the eggplants on a baking sheet and poke them with a fork. After the oven is hot, roast for 45 to 50 minutes, or until soft and falling apart. Take the eggplants out of the oven and let them cool down. When it's cool enough to touch, take off the skin and throw it away. Put olive oil in a pan and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and garlic. After you add the diced tomato, cook for another two to three minutes. Take out the eggplant flesh and add it to the skillet with the onion, garlic, and tomato mixture. Mix things together well. Add salt, pepper, lemon juice, and smoked paprika to the mix to make it taste better. Cook for another 5 minutes, stirring every now and then. Take it off the heat and let it cool down a bit. You can add chopped parsley now. Put the mixture in a food processor and pulse it a few times until it is smooth or the consistency you want it to be. Check the seasoning and make changes if needed. If you want, you can add capers to the vegan eggplant caviar before serving it at room temperature. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

This smoky harissa eggplant dip is a flavorful and creamy appetizer that's perfect for parties or snacking. The roasted eggplant adds a rich and smoky flavor, while the harissa paste gives it a spicy kick.

Ingredients: 2 medium eggplants. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons harissa paste. 1 teaspoon smoked paprika. Salt to taste. Chopped fresh parsley, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the eggplants on a baking sheet that has been lined with parchment paper and poke holes in them with a fork. For 40 to 45 minutes, or until they are soft and fall apart, roast eggplants in an oven that has already been heated. Take the eggplants out of the oven and let them cool down for a while. The eggplants should be cut in half, and the flesh should be put into a blender or food processor. For the blender or food processor, put in the lemon juice, harissa paste, smoked paprika, olive oil, and chopped garlic. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasoning and make changes if needed. Put the dip in a bowl to serve, and top it with chopped fresh parsley. Chips, crackers, or vegetable sticks go well with it. Have fun!

Prep Time: 10 minutes

Cook Time: 45 minutes