Ganesh Roasted Eggplant Dip

Ganesh Roasted Eggplant Dip Recipe - Flavorful Vegan Delight

Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegan diet

Introduction

Ganesh Roasted Eggplant Dip is a delicious and flavorful dish that is perfect for serving as an appetizer or snack. This dip is made with roasted eggplant, tomatoes, onion, garlic, and fresh thyme, giving it a rich and savory taste. Paired with toasted bread triangles, this dip is sure to be a hit at any gathering.

History

The origins of Ganesh Roasted Eggplant Dip are not well-documented, but it is believed to have originated in the Mediterranean region, where eggplant is a popular ingredient in many dishes. This recipe has been passed down through generations and has become a favorite among those who enjoy the bold flavors of roasted vegetables.

Ingredients

1.5 lb (680 g) eggplant, halved lengthwise
2 plum tomatoes, halved
1 small onion, quartered
4 large cloves garlic, unpeeled
1 sprig fresh thyme
2 tbsp olive oil
1 dash minced fresh parsley
1 package toasted pita bread triangles

How to prepare

Preheat the oven to 400°F (204°C).
Place the eggplant, skin side up, in a large roasting pan.
Add the tomatoes, onion, garlic, and thyme.
Drizzle the oil evenly over the vegetables.
Bake until the eggplant is very tender when pierced with a knife, about 50 minutes.
Cool the vegetables slightly.
Peel the eggplant and garlic.
Transfer the eggplant pulp, garlic, tomatoes, onion, and any liquid in the bottom of the pan to the work bowl of a food processor.
Add the thyme leaves, discarding the stem.
Purée until smooth.
Transfer to a bowl and season with salt and pepper (can be prepared 1 day ahead; refrigerate).
Garnish with parsley and serve the dip at room temperature with pita bread triangles.

Variations

Add roasted red bell peppers or sun-dried tomatoes for a different flavor profile.
Mix in some Greek yogurt or tahini for a creamier texture.
Sprinkle with feta cheese or olives for a Mediterranean twist.

Cooking Tips & Tricks

Make sure to roast the vegetables until they are very tender to ensure a smooth and creamy texture for the dip.

- Adding fresh thyme to the food processor will give the dip a fragrant and herbaceous flavor.

- Season the dip with salt and pepper to taste before serving to enhance the flavors of the roasted vegetables.

Serving Suggestions

Serve Ganesh Roasted Eggplant Dip with pita bread triangles, fresh vegetables, or crackers for a delicious and satisfying snack or appetizer.

Cooking Techniques

Roasting the vegetables in the oven gives the dip a rich and smoky flavor that enhances the overall taste of the dish.

Ingredient Substitutions

Use zucchini or bell peppers instead of eggplant for a different twist.

- Substitute dried thyme for fresh thyme if needed.

- Use gluten-free bread or crackers for a gluten-free option.

Make Ahead Tips

Ganesh Roasted Eggplant Dip can be prepared up to 1 day ahead and stored in the refrigerator until ready to serve. Simply garnish with parsley before serving.

Presentation Ideas

Serve Ganesh Roasted Eggplant Dip in a decorative bowl garnished with fresh parsley for a beautiful presentation. Pair with colorful vegetables and bread triangles for a visually appealing spread.

Pairing Recommendations

Pair Ganesh Roasted Eggplant Dip with a crisp white wine or a refreshing beer for a perfect combination of flavors. Serve alongside a cheese platter or a selection of olives for a complete appetizer spread.

Storage and Reheating Instructions

Store any leftover Ganesh Roasted Eggplant Dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Ganesh Roasted Eggplant Dip contains approximately 120 calories.

Carbohydrates

Each serving of Ganesh Roasted Eggplant Dip contains approximately 12 grams of carbohydrates.

Fats

Each serving of Ganesh Roasted Eggplant Dip contains approximately 7 grams of fats.

Proteins

Each serving of Ganesh Roasted Eggplant Dip contains approximately 2 grams of proteins.

Vitamins and minerals

Ganesh Roasted Eggplant Dip is a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains gluten from the toasted bread triangles. It may also contain traces of nuts and dairy, depending on the ingredients used.

Summary

Ganesh Roasted Eggplant Dip is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and delicious snack or appetizer.

Summary

Ganesh Roasted Eggplant Dip is a delicious and nutritious dish that is perfect for serving as an appetizer or snack. With its rich and savory flavors, this dip is sure to be a hit at any gathering. Enjoy it with pita bread triangles or fresh vegetables for a satisfying and flavorful treat.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to India, when I stumbled upon a small, bustling market in the heart of Mumbai. The smells of spices and street food filled the air, and I found myself drawn to a vendor selling roasted eggplant dip.

I watched as the vendor skillfully charred the eggplants over an open flame, then peeled and mashed them with garlic, ginger, and a blend of aromatic spices. The resulting dip was creamy and flavorful, with a subtle smokiness that lingered on the palate. I knew then and there that I had to learn how to make it myself.

I approached the vendor, a kindly old man with a twinkle in his eye, and asked if he would share his recipe with me. He smiled and beckoned me closer, whispering the ingredients and cooking techniques in my ear. I scribbled furiously in my notebook, eager to capture every detail.

Back home, I set to work recreating the roasted eggplant dip in my own kitchen. I roasted the eggplants over the gas flame on my stove, just as the vendor had shown me, until the skins were blackened and blistered. I peeled away the charred exterior to reveal the soft, smoky flesh within, then mashed it with garlic, ginger, cumin, coriander, and a touch of chili powder.

As the dip came together, I couldn't resist sneaking a taste. The flavors were rich and complex, with a perfect balance of heat and earthiness. I knew then that this recipe would become a staple in my repertoire.

Over the years, I have made the Ganesh Roasted Eggplant Dip for countless family gatherings, potlucks, and dinner parties. Each time, it is met with rave reviews and requests for the recipe. I am always happy to share the story of how I came to learn it, passing on the tradition of this flavorful dish to the next generation.

I like to think of the old man in the Mumbai market whenever I make the dip, imagining him smiling down on me as I roast the eggplants and mix the spices. I feel a connection to him and to the rich culinary heritage of India, grateful for the chance encounter that led me to discover this delicious recipe.

As I serve the dip to my loved ones, I see their faces light up with delight, their taste buds tingling with the complex flavors of the roasted eggplant and spices. It brings me joy to share this piece of my culinary journey with them, knowing that it is a recipe that will continue to be passed down through the generations.

In a world that is constantly changing and evolving, it is comforting to have recipes like the Ganesh Roasted Eggplant Dip that serve as a link to the past. They are a reminder of the places we have been, the people we have met, and the flavors that have left an indelible mark on our taste buds and our hearts.

So, as I continue to cook and share this beloved recipe with my family and friends, I do so with a sense of gratitude and nostalgia. The memory of finding it for the first time will always bring a smile to my face, a reminder of the magic of culinary discovery and the joy of sharing that magic with others.