Eggplant dip turned bold…
For most, spicy hummus would be the first Middle Eastern dip they’d reach for (and we have a few delicious recipes for that, like this smoky chipotle one) – but a spicy baba ganoush is so yum as well. This eggplant dip is perfect paired with hummus as a side to chopped fresh vegetables and pita chips, or use it as a sandwich spread (it’s perfect on a roasted vegetable sandwich).
Cayenne pepper is the simple heat source here, with mild paprika as a garnish for color. Of course, adjust the amount used of cayenne to increase or decrease the heat. Or you could opt for a hot paprika as a garnish to provide a heat boost along with the color pop.
Broil the eggplant
- Cut the eggplant into 1/2 inch pieces.
- Place the eggplant onto a aluminum foil lined baking sheet, then drizzle 2 tablespoons of olive oil over the eggplant.
- Place eggplant under a broiler (high) for 5 minutes.
- Flip the eggplant, then broil for another 5 minutes on high until the eggplant flesh is soft.
- Remove from the broiler, allow the eggplant to cool, and peel off the eggplant skin.
Prep the baba ganoush
- In a large mixing bowl, combine the eggplant, tahini, garlic, lemon juice, cumin, and cayenne pepper. Use a fork to mash the eggplant until smooth.
- Add salt, additional cayenne pepper, or tahini to taste.
- Place the baba ganoush into a serving bowl and create a small depression in the center of the spread. Fill the depression with two tablespoons of olive oil and sprinkle the baba ganoush with paprika and parsley.
- Serve immediately.