Spicy Baba Ghanouj (Spicy Eggplant Dip)

As you may have noticed from our posts on social media, we bought a house in December and that house came with wonderful things growing in gardens all around the yard. In addition, quite a few of our neighbors have plots at a local community garden. A couple of weeks ago, our neighbors harvested more tomatoes, jalapeños, eggplants, and other vegetables from their plot and they kindly shared their bounty with us. I cannot explain to you how delicious the tomatoes were! That said, this recipe is all about the eggplant and jalapeño.

As soon as we saw the eggplant, we knew we wanted to make something special with it. Brent loves the heat that jalapeños add to any dish, so of course we had to incorporate them. We hope you enjoy this twist on the traditional eggplant dip, Baba Ghanouj, as much as we did!

Ingredients
1 large eggplant
1 large jalapeño
4 cloves garlic
2 Tbsp avocado oil
2 Tbsp fresh lemon juice
1 Tbsp tahini

Method

Cut the eggplant and jalapeño in half, lengthwise. Remove the seeds of the jalapeño for a milder heat in the final dish. Crush the cloves of garlic with a broad knife.

Drizzle 1 Tbsp of the avocado oil over a roasting pan or cookie sheet. Place the eggplant and jalapeño cut-side down on the pan. Place the garlic cloves on the pan, and then drizzle the second Tbsp over all of vegetables.

Roast them under the broiler on low for 15-20 minutes. Check the garlic after 10 minutes. Once it is brown, remove it.

Scoop the eggplant flesh out of the skin into a Vitamix, Ninja, or other blender. Add the jalapeño, garlic, lemon juice, and tahini. Blend until smooth.

Cool for 20 minutes. Serve with cucumber slices or other vegetables.

Spicy Baba Ghanouj (Spicy Eggplant Dip) Recipe [paleo, primal, gluten-free]

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Spicy

  • Servings: 10-12
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients
1 large eggplant
1 large jalapeño
4 cloves garlic
2 Tbsp avocado oil
2 Tbsp fresh lemon juice
1 Tbsp tahini

Method

Cut the eggplant and jalapeño in half, lengthwise. Remove the seeds of the jalapeño for a milder heat in the final dish. Crush the cloves of garlic with a broad knife.

Drizzle 1 Tbsp of the avocado oil over a roasting pan or cookie sheet. Place the eggplant and jalapeño cut-side down on the pan. Place the garlic cloves on the pan, and then drizzle the second Tbsp over all of vegetables.

Roast them under the broiler on low for 15-20 minutes. Check the garlic after 10 minutes. Once it is brown, remove it.

Scoop the eggplant flesh out of the skin into a Vitamix, Ninja, or other blender. Add the jalapeño, garlic, lemon juice, and tahini. Blend until smooth.

Cool for 20 minutes. Serve with cucumber slices or other vegetables.

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