This Middle Eastern dip is certain to spice up just about any meal.

If you love Middle Eastern food as much as I do, you must give this spicy Babaganoush a try. It’s one of the most delicious Baba recipes I’ve ever tasted. Perhaps it’s the Habanero chili, or the hint of bell pepper – whatever it is, you’ll see it’s worth making a big batch.

It’s relatively quick and easy to prepare, and great both cold or warm. Try it with a fragrant meat dish, over a salad, or as a dip for crudité or crackers. It’s especially sensational when had together with homemade garlicky tahini sauce and hummus.

Cooking Notes

Buy young eggplant for the best flavor. If you shop at a Farmer’s Market, ask your farmer to help you pick out the young ones. If shopping at a supermarket opt for the smaller fruit (yes, eggplant is a fruit!). If the eggplant is very firm, let it ripen & soften for a few days if possible.

If you don’t have an effective broiler, skip this step. I’ve made it both ways and it’s honestly just as delicious. If you go ahead with roasting, it’s a good idea to do it in advance so that you’re handling cool eggplant during chopping. No need to burn your eggplant to a crisp. Blackened foods are carcinogenic.

Left: minced garlic and habanero chili. Right: the dish sautéed together with eggplant just about ready to blend.

Serve

I love serving warm Baba when freshly made, but later on I prefer it as a cold side dish. Garnish with parsley to bring out its flavors and liven up the otherwise brown paste visually. Whatever way you serve it, you’re sure to enjoy.

Spicy Eggplant Babaganoush

Created by Patryce Kinga Bak on May 4, 2016

Serve this Middle Eastern inspired Babaganoush alongside veggies, meats or grains. Top with tahini sauce for an extra delicious treat!

Prep Time: 30m
Cook Time: 40m
Total Time: 1h 10m

Serves: 6
Yield: 16 oz

Ingredients

2 pounds young (small) Eggplant, 1/2 inch thick slices (raw or roasted)
3 tablespoons EV Olive Oil
1 small Green Bell Pepper, chopped roughly
1 large Onion, chopped roughly
1 teaspoon ground Cumin
1/2 teaspoon Himalayan Sea Salt
6 large Garlic Cloves, minced
1 Habanero Chili, minced + de-seeded
1/2 cup Water

Instructions

Roast eggplant for 5 minutes on each side in your broiler. (optional)
Using a knife press down on the side of your garlic to crush, peel and remove ends. Chop roughly, set aside.
Chop the onion and bell pepper.
Heat the pan on high for a minute or two. Add olive oil, let heat for 30 seconds or so. Turn the heat to medium-low.
Add onions, bell pepper, salt and cumin. Sauté covered for about 7 minutes, or until translucent. Stir occasionally.
Once cooled, slice the eggplant in 1/2 inch thick slices. Set aside.
Mince the chili and garlic together for efficiency. Add both to the pan and sauté for another minute while stirring.
Add the water and scrape up any bits stuck to the bottom of the pan. Toss in your eggplant. Mix well to cover the eggplant thoroughly with the base. Pat down and cover.
Cook covered, on low-medium heat, for 15 minutes, stirring every 5 minutes or so to keep the bottom from burning. The eggplant should be soft and falling apart. If it needs more time add a tablespoon or two of water and continue to cook, covered. Repeat if necessary. Cooking time varies based on ripeness, size and variety of eggplant.
Once you achieve a soft texture throughout the eggplant, transfer to a ceramic or glass bowl to either mash with a spoon or potato masher for a chunky texture, or if you want a smooth, dip-like texture (as pictured) use a stainless-steel hand blender.
Transfer to a glass jar for storage.