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Fire Roasted Eggplant Babaganoush

Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Servings: 8
Calories: 26kcal
Indulge in the deep, smoky flavor of this authentic fire-roasted eggplant dip, perfect for pairing with warm pita bread. Makes 2 cups.Servings: Approx. 8 (¼ cup each)Times:Prep time: 15 minutesCook time: 20 minutesRest time (Cooling): 15 minutes
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Ingredients

  • 1 large eggplant
  • 1 tablespoon store-bought tahini
  • Juice of ½ a lemon
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon zaatar
  • Garnish: sprinkle with paprika and herbs

Instructions

  • Fire roast the eggplant using a stovetop flame on low to medium heat.
  • Place the whole eggplant over the fire.
  • Using tongs (be extra careful with safety here) rotate the eggplant to ensure all sides get a few minutes to soften. You will start to see the eggplant shrivel and some of the skin blacken and burn. This creates the desired consistency.
  • Once the eggplant has been roasted on all sides remove from the fire, set aside and cool.
  • When cool enough to handle, remove the skin. It should peel right off easily.
  • Mash the pulp of the eggplant in a bowl.
  • Stir in tahini, lemon juice, salt, pepper, and zaatar.
  • Sprinkle with paprika and fresh herbs, if using.

Notes

Pro tip- line the stovetop rack with foil for easier cleanup from the juices that may extract during the roasting process

Nutrition

Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 293mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg