Vitamix Baba Ganoush: Roasted Eggplant Dip & Spread

Roasted smoky eggplant with just a few added ingredients, will give you a creamy, smoky, delicious dip or spread. This is a great dipping sauce with pita bread, raw veggies, chips or anything you like. It is also good as a spread for sandwiches and wraps.

I like to roast my eggplants on open flame on my gas stove top. However, you can also roast in the oven or over a BBQ. If you are roasting in an oven, it won't have the smoky taste, but is still really delicious. If you are roasting over a BBQ, make sure you set your BBQ on low to medium flame and keep turning the eggplants while they are roasting, just as I do in the video above on my gas burner in my kitchen.

Course Dipping Sauce

Cuisine Mediterranean

Prep Time 5

Cook Time 10

Cooling & Blending 10

Total Time 25

Servings cups

Calories 779kcal

Equipment

1 Vitamix Blender

Ingredients

2 medium eggplants (firm with shinny skin is prefered)
1/4 cup tahini
1/4 cup olive oil
1 lemon (juice from 1 lemon)
1 clove garlic (add more if you like a very strong garlic taste)
1 tsp salt (add salt as per your taste)

Toppings

1/2 cup pomegranate seeds (optional)
1/2 tsp chilli powder or paprika (optional)

Instructions

Wash eggplants and wipe, roast eggplants on open flame or in the oven (at 400 degrees fahrenheit for 20 minutes or so) or over a BBQ untill your eggplant is soft on all sides and skin is charred but not burnt
Place eggplants in a bowl and cover, this allows for easy removal of the charred eggplant skin. Once eggplants are cooled, remove charred skin and slighlty mash with a fork
To a blender container, add your roasted eggplant, tahini paste, olive oil, raw garlic and salt to taste. Blend on high speed, till silky smooth
Turn into a bowl and top with whatever you like. I'm using pomegranate seeds and chilli powder. You can also use finel chopped parsley
Store in the fridge for up to 2 weeks and serve with pita bread, raw veggies, on sandwitches, wraps and more

Nutrition