How to Make Roasted Eggplant Dip
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Roasted Eggplant Dip - Eastern Europe Style
This roasted eggplant dip is a delicious Eastern European dish, very popular in Romania, Bulgaria, Greece, Hungary, and other Balkan countries, as well as in the Middle East, where is called baba ghanoush.
Some other names of this delicious Eastern European dish are vinetta in Hungary, salata de vinete in Romania, kiopoolu the Bulgarian variant of the dip, or eggplant caviar in the West.
Ingredients for Eggplant Dip
- 4 eggplants, large
- 6 tablespoons sunflower oil
- 1 teaspoon salt
Eggplant Roasting Instructions
- Line a shallow pan with alluminum foil, this will make the cleanup a lot easier. Place a wire rack in the pan.
- Using a fork, stab the eggplants about 16 times, evenly spread onthe surface. This will allow the pressure to release, avoiding the exlposion of the eggplant
- Place the eggplants on the wire rack leaving about half inch distance in between.
- Preheat the stove and set it on broil at 500 F. Place the pan in the stove.
- Cook the eggplants for around 8-10 minutes on each side, turning them 90 degrees four times.
- Let the roasted eggplants cool downa bit so you can handle them, and peel the charred skin off.
- Let the peeled eggplants drain for a couple of hours. I use a vegetable steamer placed in a pot.
Making the Dip Instructions
- Traditionally, the eggplants are mashed using a wooden knife to avoid oxidation, and cutting the seeds. I use an immersion blender, and avoid cutting the eggplants too long.
- When all the eggplants are mashed properly, add salt, and slowly incorporate the sunflower oil, using an electric mixer.
- Optionally add a medium onion, finely chopped, and, or, a large garlic clove.
- Additionally, you can add lemon juice. The lemon juice will keep the garlic from oxidizing, and will lighten the dip colour.
A variant of the dip is to add mayonese instead of the oil.
Baba Ganoush Recipe - Video
Eggplant Dip Tips
The traditional eggplant salad contains a lot of oil. The modern variants call for less oil. I like the more fatty dip, it is absolutely delicious. Try it until you find your perfect combination.
Serve with nachos, tortillas, or crusty, fresh baguette. Tomatoes or tomato salad works great with eggplant salad.
Sprinkle with toast sesame seeds at the time of serving. Do not mix with the dip, just sprinkle over the dip at the moment of serving.
The Middle Eastern variants are mixed with tahini, the sesame seeds paste. This is also very tasty, and contains a lot of fat. The Middle East recipe is called baba ganoush, or mutabbal, although mutabbal is slightly different.
It is the best to roast the eggplants yourself, and not to buy the ones in the store. Often times the ones in the store have been washed too much, and all the flavor from the eggplant is washed away. This also the reason my dip looks so dark, I don't wash my eggplants at all, although this is very common. By washing them, you can get a nicer look, the dip will be very light in color, but the dip will be tasteless, and much of the nutritional content will be washed off.