Beet Baba Ganoush Dip Recipe
A vegetarian Mediterranean recipe with brinjal (baingan / eggplant), beetroot - washed and peeled, tahini. Ready in 50 min, serves 4.
Curated byChloe Papadopoulos🇬🇷
Instructions
23 steps- 1
To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame
- 2
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
- 3
When you prick with a knife it will go in without resistance and will feel cooked
- 4
Don't worry if the eggplant deflates a little
- 5
Remove from the burner and place on a plate to cool
- 6
You can also roast the eggplant in an oven
- 7
For this method, preheat the oven to 200C
- 8
Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven
- 9
Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes
- 10
Remove from the oven and allow to cool
- 11
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off
- 12
Discard the skin
- 13
Move the eggplant onto your chopping board, slice off the stem and discard
- 14
Using your knife, chop the eggplant roughly
- 15
Meanwhile, wash and peel the beetroot and cut it into small wedgesHeat a teaspoon of olive oil in a heavy bottomed pan
beetroot - washed and peeled(1)tablespoons extra virgin olive oil(2) - 16
Add the chopped beetroot and roast them until they turn soft
beetroot - washed and peeled(1) - 17
Sprinkle a little salt and cover the pan
salt - to taste - 18
The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan
beetroot - washed and peeled(1)tablespoons lemon juice(2) - 19
Let the beetroot cool to room temperature
beetroot - washed and peeled(1) - 20
Add the cooked beetroot and chopped eggplant into a blender
beetroot - washed and peeled(1) - 21
Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth
tahini(1/3 cup)tablespoons extra virgin olive oil(2)cloves garlic(4)tablespoons lemon juice(2)paprika powder(1 teaspoon) - 22
Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves
tablespoons extra virgin olive oil(2)coriander (dhania) leaves - for garnish - 23
Serve Baba Ganoush as part of a mezze platter with Classic Hummus, Tzatziki, Fattoush and Tabbouleh along with Pita Bread
Rate this recipe
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Beet Baba Ganoush Dip Recipe
A vegetarian Mediterranean recipe with brinjal (baingan / eggplant), beetroot - washed and peeled, tahini. Ready in 50 min, serves 4.
Curated byChloe Papadopoulos🇬🇷
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame
- 2
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
- 3
When you prick with a knife it will go in without resistance and will feel cooked
- 4
Don't worry if the eggplant deflates a little
- 5
Remove from the burner and place on a plate to cool
- 6
You can also roast the eggplant in an oven
- 7
For this method, preheat the oven to 200C
- 8
Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven
- 9
Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes
- 10
Remove from the oven and allow to cool
- 11
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off
- 12
Discard the skin
- 13
Move the eggplant onto your chopping board, slice off the stem and discard
- 14
Using your knife, chop the eggplant roughly
- 15
Meanwhile, wash and peel the beetroot and cut it into small wedgesHeat a teaspoon of olive oil in a heavy bottomed pan
beetroot - washed and peeled(1)tablespoons extra virgin olive oil(2) - 16
Add the chopped beetroot and roast them until they turn soft
beetroot - washed and peeled(1) - 17
Sprinkle a little salt and cover the pan
salt - to taste - 18
The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan
beetroot - washed and peeled(1)tablespoons lemon juice(2) - 19
Let the beetroot cool to room temperature
beetroot - washed and peeled(1) - 20
Add the cooked beetroot and chopped eggplant into a blender
beetroot - washed and peeled(1) - 21
Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth
tahini(1/3 cup)tablespoons extra virgin olive oil(2)cloves garlic(4)tablespoons lemon juice(2)paprika powder(1 teaspoon) - 22
Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves
tablespoons extra virgin olive oil(2)coriander (dhania) leaves - for garnish - 23
Serve Baba Ganoush as part of a mezze platter with Classic Hummus, Tzatziki, Fattoush and Tabbouleh along with Pita Bread
Rate this recipe
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