## Beet Baba Ganoush Dip Recipe (Mediterranean Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Beet Baba Ganoush Dip Recipe** with this easy-to-follow recipe. A traditional **Mediterranean Snack**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 40 minutes
**Total time:** 50 minutes

**Cuisine:** Mediterranean
**Course:** Snack
**Diet:** Vegetarian

### Ingredients for Beet Baba Ganoush Dip Recipe:

* 2 Brinjal (Baingan / Eggplant)
* 1 Beetroot – washed and peeled
* 1/3 cup Tahini
* Salt – to taste
* 2 tablespoons Extra Virgin Olive Oil
* 4 cloves Garlic
* 2 tablespoons Lemon juice
* 1 teaspoon Paprika powder
* Coriander (Dhania) Leaves – For garnish

### Step-by-Step Instructions to Make Beet Baba Ganoush Dip Recipe:

1. roast the eggplant over an open flame.
2. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy for about 10 minutes.
3. When you prick with a knife it will go in without resistance and will feel cooked.
4. Don’t worry if the eggplant deflates a little.
5. Remove from the burner and place on a plate to cool.
6. You can also roast the eggplant in an oven.
7. For this method, preheat the oven to 200C.
8. Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven.
9. Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes.
10. Remove from the oven and allow to cool.
11. Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off.
12. Discard the skin.
13. Move the eggplant onto your chopping board, slice off the stem and discard.
14. Using your knife, chop the eggplant roughly.
15. Meanwhile, wash and peel the beetroot and cut it into small wedgesHeat a teaspoon of olive oil in a heavy bottomed pan.
16. Add the chopped beetroot and roast them until they turn soft.
17. Sprinkle a little salt and cover the pan.
18. The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan.
19. Let the beetroot cool to room temperature.
20. Add the cooked beetroot and chopped eggplant into a blender.
21. Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth.
22. Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves.

### Serving Suggestions:

Serve Baba Ganoush as part of a mezze platter with Classic Hummus, Tzatziki, Fattoush and Tabbouleh along with Pita Bread.

### Tips for the Best Beet Baba Ganoush Dip Recipe:

* Always use the freshest ingredients available for the best flavor.
* Feel free to customize this Beet Baba Ganoush Dip Recipe recipe with your favorite complementary ingredients!

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