Beet Baba Ganoush Dip Recipe
Description:
Baba Ganoush is a cherished Levantine dip typically made from roasted eggplant, and in this innovative twist, we add the earthy goodness of beetroot. This vibrant variation offers a boost of iron from the beetroot while maintaining the creamy richness of traditional Baba Ganoush. Combining the smokiness of roasted vegetables with the smoothness of tahini and the punch of garlic, this dip is not only a feast for the eyes but a wholesome and colorful addition to any Mediterranean spread.
Cuisine: Mediterranean
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2 whole |
| Beetroot | 1, washed and peeled |
| Tahini | 1/3 cup |
| Salt | To taste |
| Extra Virgin Olive Oil | 2 tablespoons |
| Garlic | 4 cloves |
| Lemon juice | 2 tablespoons |
| Paprika powder | 1 teaspoon |
| Coriander (Dhania) Leaves | For garnish, as required |
Nutritional Information (per serving):
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 8g
- Fiber: 5g
- Sugar: 6g
- Iron: 2.4mg
- Vitamin C: 7.2mg
Instructions:
-
Roasting the Eggplant
Begin by roasting the eggplant (brinjal) over an open flame to achieve that signature smoky flavor. Using a pair of tongs, turn the eggplant every 5 minutes, ensuring the skin chars evenly. After about 10 minutes, you should notice that the skin is crispy, and when pricked with a knife, it will yield easily. This indicates the eggplant is properly roasted. If you prefer, you can roast the eggplant in the oven. Preheat your oven to 200°C (390°F), prick the eggplant with a fork to avoid bursting, and roast on a baking tray for 20-30 minutes until the skin is crispy and the flesh is soft. Allow the eggplant to cool. -
Preparing the Beetroot
While the eggplant is cooling, prepare the beetroot. Wash, peel, and cut the beetroot into small wedges. Heat a teaspoon of olive oil in a heavy-bottomed pan over medium heat. Add the beetroot wedges and roast them until soft, which should take about 10 minutes. Season with a pinch of salt and cover the pan. The natural juices of the beetroot will help it cook, so there’s no need to add extra water. Once done, allow the beetroot to cool to room temperature. -
Combining Ingredients
Once the roasted eggplant has cooled enough to handle, carefully peel off the charred skin and discard it. Slice off the stem and roughly chop the eggplant. Place the roasted eggplant and cooked beetroot into a blender or food processor. Add tahini, lemon juice, garlic cloves, paprika, and olive oil to the mix. -
Blending
Blend the mixture until it reaches a smooth, creamy consistency. Taste and adjust the seasoning with more salt or lemon juice, if desired. -
Serving
Transfer the blended beetroot and eggplant mixture into a serving bowl. Drizzle with extra olive oil and garnish with freshly chopped coriander leaves. This colorful and nutritious dip is now ready to be served.
How to Serve:
Beet Baba Ganoush is perfect as part of a Mediterranean mezze platter. Serve it alongside other crowd-pleasing dips such as Classic Hummus, Tzatziki, Fattoush, and Tabbouleh. For a complete experience, pair this delicious dip with warm pita bread or crispy flatbreads.
This twist on the traditional Baba Ganoush adds a vibrant hue and additional nutritional benefits, making it a healthy and flavorful choice for any gathering. Enjoy the earthy sweetness of the beetroot balanced with the creamy richness of tahini, creating a dip that is both indulgent and wholesome.
