Roasted Eggplant Dip Recipe – Garlic & Green Chili Baba Ghanoush

Last Updated on 3 months by Neha Deshmukh

Roasted Eggplant Dip Recipe – Garlic & Green Chili Baba Ghanoush

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious dip that’s a little different, a little healthy, and totally flavourful. Well, look no further! This Roasted Eggplant Dip – a vibrant take on Baba Ghanoush with a lovely Indian-inspired kick from green chilies – is exactly what you need. I first made this for a potluck and it disappeared in minutes, so I knew I had to share it with you all. It’s surprisingly easy to make, and the smoky, garlicky flavour is just incredible.

Why You’ll Love This Recipe

This isn’t your average dip! Roasting the eggplant brings out a beautiful smokiness that’s the heart of a good Baba Ghanoush. Adding fresh green chilies and a generous handful of cilantro gives it a lovely Indian twist. It’s perfect as an appetizer, a side with pita bread, or even as a spread for sandwiches. Plus, it’s naturally vegan and gluten-free (depending on what you serve it with!).

Ingredients

Here’s what you’ll need to whip up this amazing dip:

• 1 whole Italian Eggplant (about 500-700g)
• 10-12 garlic cloves
• To taste, green chilies (Serrano or Thai work well!)
• To taste, salt
• For drizzling, olive oil (about 2-3 tablespoons)
• 1/4 cup red onion, finely chopped (about 30g)
• 1/4 cup cilantro, chopped (about 15g)
• To taste, lemon or lime juice (about 1-2 tablespoons)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Italian Eggplant Variety: I prefer Italian eggplant for this recipe because of its slightly sweeter flavour and fewer seeds. Globe eggplants work too, but you might need to scoop out a bit more of the seedy flesh.
• Olive Oil Quality: A good quality extra virgin olive oil really shines here. It adds a lovely fruity note to the roasted eggplant.
• Regional Chili Variations: Feel free to experiment with different types of green chilies! Serrano peppers will give you a good kick, while Thai green chilies are seriously fiery. Adjust the amount to your spice preference.
• Importance of Fresh Cilantro & Citrus: Seriously, don’t skimp on the fresh cilantro and lemon/lime juice. They brighten up the whole dip and balance the smokiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 450°F (230°C).
2. Grab your eggplant and, using a knife, create 4 vertical slits about ½-inch apart. These help the flavour get inside!
3. Stuff those slits with the garlic cloves and chopped green chilies. Don’t be shy! Then, drizzle the whole eggplant generously with olive oil.
4. Wrap the eggplant tightly in aluminum foil. This traps the steam and helps it roast beautifully. Bake for about an hour, or until the eggplant is super soft.
5. Carefully unwrap the roasted eggplant (it’ll be hot!). Transfer it to a dish and let it cool slightly.
6. Now for the fun part! Using a potato masher, mash the eggplant flesh until it’s nice and smooth.
7. Once it’s completely cool, mix in the chopped red onion, cilantro, salt, and lemon or lime juice. Taste and adjust the seasoning as needed.

Expert Tips

A few little things I’ve learned over the years…

• Don’t overcook the eggplant! You want it soft, but not mushy.
• Letting the eggplant cool completely before adding the other ingredients prevents the cilantro from wilting.
• If you want a really smooth dip, you can use a food processor instead of a potato masher.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just make sure your pita chips or crackers are vegan-friendly too.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Gluten-Free Serving Options: Serve with gluten-free pita chips, veggie sticks, or cucumber slices.
• Middle Eastern/Indian Fusion Ideas: A sprinkle of sumac or a dash of garam masala can add a unique flavour dimension. My family loves it with a tiny drizzle of tahini!

Serving Suggestions

This dip is so versatile! Here are a few of my favourite ways to serve it:

• With warm pita bread or pita chips.
• As part of a mezze platter with hummus, olives, and feta cheese.
• Spread on crackers with a sprinkle of paprika.
• As a healthy snack with veggie sticks.

Storage Instructions

Leftovers? Lucky you! Store the dip in an airtight container in the refrigerator for up to 3 days. The flavour actually gets better overnight.

FAQs

Got questions? I’ve got answers!

• What type of eggplant works best for Baba Ghanoush? Italian eggplant is my go-to, but globe eggplants work well too.
• Can I grill the eggplant instead of roasting it? Absolutely! Grilling will give it an even smokier flavour. Grill until the skin is charred and the flesh is soft.
• How can I adjust the smokiness of the dip? Roasting for longer will increase the smokiness. Grilling is another great option.
• What is the best way to remove the eggplant skin after roasting? While the eggplant is still slightly warm, you can gently peel off the skin with your fingers. It should come off easily.
• Can this dip be made ahead of time? Yes! It actually tastes better after the flavours have had a chance to meld together. Make it a day or two in advance and store it in the fridge.