Beet Baba Ganoush Dip Recipe

Step 1: To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame

Step 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

Step 3: When you prick with a knife it will go in without resistance and will feel cooked

Step 4: Don't worry if the eggplant deflates a little

Step 5: Remove from the burner and place on a plate to cool

Step 6: You can also roast the eggplant in an oven

Step 7: For this method, preheat the oven to 200C

Step 8: Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven

Step 9: Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes

Step 10: Remove from the oven and allow to cool

Step 11: Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off

Step 12: Discard the skin

Step 13: Move the eggplant onto your chopping board, slice off the stem and discard

Step 14: Using your knife, chop the eggplant roughly

Step 15: Meanwhile, wash and peel the beetroot and cut it into small wedgesHeat a teaspoon of olive oil in a heavy bottomed pan

Step 16: Add the chopped beetroot and roast them until they turn soft

Step 17: Sprinkle a little salt and cover the pan

Step 18: The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan

Step 19: Let the beetroot cool to room temperature

Step 20: Add the cooked beetroot and chopped eggplant into a blender

Step 21: Add the lemon juice, Tahini Paste, garlic cloves, paprika powder, olive oil and blend until smooth

Step 22: Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves

Step 23: Serve Baba Ganoush as part of a mezze platter with Classic Hummus, Tzatziki, Fattoush and Tabbouleh along with Pita Bread