I absolutely love eggplant in any form! 💜
And smoky eggplant dip (with tahini or vegan mayo)? Definitely one of my all-time favorites! There’s nothing like that deep, fire-roasted flavor… but the mess? The charred skin sticking to everything? Not so fun.
🔸 So how do you get that same smoky goodness – without the hassle?
Thanks to my friend’s dad (shoutout to Yael’s dad! 🙌), I discovered an amazing trick: you can make "roasted" eggplant in the microwave in minutes. Just add a little magic, and boom – you’ve got that delicious smoky taste, no grill required, no smoke-filled kitchen, no cleanup nightmare.
✨ Choosing the Perfect Eggplant
Go for lighter eggplants when possible – the lighter they are, the fewer seeds they have, meaning more creamy eggplant, less bitterness. Simple math, right? 😏njoy every bite! 😋❣️
💡 How to Make It:
1️⃣ Pierce the eggplant in a few spots with a fork or wooden skewer.
2️⃣ Place it on a plate and microwave on high for 6-8 minutes (time varies depending on the eggplant size and microwave power).
3️⃣ Flip the eggplant halfway through for even cooking.
4️⃣ Remove from the microwave, let it cool for a few minutes, slice it open lengthwise, and scoop out the flesh with a spoon.
5️⃣ Time for the flavor bomb!
- ¼ teaspoon liquid smoke (the secret to that smoky goodness 😍)
- 1 garlic clove, minced
- 2 tablespoons tahini (or vegan mayo)
- ¼-½ teaspoon fresh lemon juice
- pinch of black salt (Kala Namak)
- ⅛ teaspoon sweet or smoked paprika (your choice!)
- salt, black pepper, chily powder (your choice)
Mix everything well – and there you have it, a smoky eggplant dip that tastes like it came straight off the grill! 🔥
⏳ Less than 10 minutes – all the flavor, none of the mess!
RECIPE
Microwave Baba Ganoush- 1 medium light weight eggplant
- ½ tablespoon tahini mixed with 1.5 tablespoon water
- ¼ teaspoon liquid smoke
- ¼-½ teaspoon lemon juice
- 1 clove minced garlic
- ⅛ teaspoon sweet/smoked parika
- pinch black salt (Kala Namak)
- tabasco or chili flakes optional
- salt and pepper by taste
- Prick the eggplant from all sides with a fork or wooden skewer.
- Place in the microwave and cook on high power for 3-4 minutes on each side.
- Cool for a few minutes then cut the eggplant in half alongside (caution: hot steam). Remove the skin by scooping the pulp with a spoon and transfer it to a bowl.
- Mash the eggplant with a fork, add the tahini mixed with water, garlic, lemon juice, liquid smoke, salt, pepper, paprika, Tabasco, black salt, and mix well. Taste and adjust seasoning if necessary.
- Transfer to a serving plate or storage container. Excellent on bread, crackers, pita, or grissini sticks.
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