Curried Baba Ganoush

Party
Sides/Snacks

Easy Level:

Easy

Cook Time:

1 Hr 30 Mins

Servings:

6 Pax

This isn’t your typical baba ganoush. Elevated with rendang-infused roasted garlic, curry-spiced eggplant, and a generous topping of golden crispy shallots, this smoky dip is rich, creamy and packed with bold Southeast Asian flavours. It’s the perfect appetiser or side dish that’s great with flatbreads, crackers, or as a savoury addition to grain bowls.

Whether you’re entertaining guests or looking to meal-prep a flavourful spread, this recipe brings an irresistible twist to a Middle Eastern classic. PS: it’s also air fryer-friendly and vegetarian!

Ingredients

Adjust Servings
US / Metric

Roasted Eggplant

0.00
g
g
Eggplant
0.00
g
g
Eggplant
0.00
g
g
Yellow curry paste
0.00
g
g
Yellow curry paste

Roasted Garlic

0.00
bulbs
bulbs
Garlic
0.00
bulbs
bulbs
Garlic
0.00
tsp
tsp
Rendang paste
0.00
tsp
tsp
Rendang paste
0.00
pinch
pinch
Salt
0.00
pinch
pinch
Salt
0.00
pinch
pinch
Black pepper
0.00
pinch
pinch
Black pepper
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil

Crispy Shallots

0.00
g
g
Small red onions
0.00
g
g
Small red onions
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil

Pita Bread

0.00
g
g
Flour
0.00
g
g
Flour
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
g
g
Lukewarm water
0.00
g
g
Lukewarm water
0.00
tbsp
tsbp
Sugar
0.00
tbsp
tsbp
Sugar
0.00
tsp
tsp
Instant yeast
0.00
tsp
tsp
Instant yeast
0.00
tbsp
tbsp
Flour
0.00
tbsp
tbsp
Flour
0.00
tsp
tsp
Extra virgin olive oil
0.00
tsp
tsp
Extra virgin olive oil

Baba Ganoush

0.00
tbsp
tbsp
Yoghurt
0.00
tbsp
tbsp
Yoghurt
0.00
tbsp
tbsp
Tahini
0.00
tbsp
tbsp
Tahini
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
tbsp
tbsp
Lemon juice
0.00
tbsp
tbsp
Lemon juice
Flake salt
Flake salt
Black sesame seeds
Black sesame seeds
Black pepper
Black pepper
Extra virgin olive oil
Extra virgin olive oil

Steps

1

For roasted garlic, cut off the tops of each garlic bulb to reveal cross section, removing less than 1/3 of the bulb.
For roasted garlic, cut off the tops of each garlic bulb to reveal cross section, removing less than 1/3 of the bulb.
Mark as completed

2

Top each bulb with cooking oil. Then, smear rendang paste into the grooves and season with salt and black pepper.
Top each bulb with cooking oil. Then, smear rendang paste into the grooves and season with salt and black pepper.
Mark as completed

3

Wrap each bulb tightly with foil.
Wrap each bulb tightly with foil.
Mark as completed

4

Roast at 185℃ for 20-25 minutes. Set aside to cool.
Roast at 185℃ for 20-25 minutes. Set aside to cool.
Mark as completed

5

For roasted eggplant, cut eggplant in half, then score flesh in a grid.
For roasted eggplant, cut eggplant in half, then score flesh in a grid.
Mark as completed

6

Smear with curry paste, ensuring paste enters the flesh.
Smear with curry paste, ensuring paste enters the flesh.
Mark as completed

7

Preheat airfryer for 2 minutes at 185°C. Roast eggplant for 24 minutes, checking it halfway at 12 minutes.
Preheat airfryer for 2 minutes at 185°C. Roast eggplant for 24 minutes, checking it halfway at 12 minutes.
Mark as completed

8

Place in bowl, cover with clingfilm and cool.
Place in bowl, cover with clingfilm and cool.
Mark as completed

9

For crispy shallots, slice onions evenly and toss with cooking oil to coat well.
For crispy shallots, slice onions evenly and toss with cooking oil to coat well.
Mark as completed

10

Roast at 130°C for 30 mins, tossing every 10 minutes for even cooking.
Roast at 130°C for 30 mins, tossing every 10 minutes for even cooking.
Mark as completed

11

For assembly into baba ganoush, scrape eggplant out, discarding the skins and place it in a large bowl.
For assembly into baba ganoush, scrape eggplant out, discarding the skins and place it in a large bowl.
Mark as completed

12

Squish garlic cloves out and combine with the eggplant.
Squish garlic cloves out and combine with the eggplant.
Mark as completed

13

Add yoghurt, tahini, sesame oil and lemon juice.
Add yoghurt, tahini, sesame oil and lemon juice.
Mark as completed

14

Mash and whisk until well combined.
Mash and whisk until well combined.
Mark as completed

15

Place into a serving bowl, garnish with black sesame seeds, flake salt, extra virgin olive oil and black pepper.
Place into a serving bowl, garnish with black sesame seeds, flake salt, extra virgin olive oil and black pepper.
Mark as completed

16

Generously top with crispy shallots and serve.
Generously top with crispy shallots and serve.
Mark as completed

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