Roasted Eggplant Dip from Bahrain (Uukkous Al-Badinjan)

Uukkous Al-Badinjan is a popular traditional Bahraini dish made from roasted eggplant, which is a staple ingredient in Middle Eastern cuisine.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Roasted Eggplant Dip from Bahrain (Uukkous Al-Badinjan)

Cooking Method: Roasting Cuisine: Bahraini Cuisine, Middle Eastern Cuisine Courses: Any, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 4 teaspoon Tahini
• 2 tablespoon Lemon juice
• 2 clove Garlic cloves
• 1 teaspoon Salt
• 2 tablespoon Olive oil
• 2 tablespoon Parsley

Instructions

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant with a fork in several places and place on a baking sheet.
3. Roast the eggplant in the preheated oven for about 30 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool slightly.
5. Peel off the skin and discard.
6. In a food processor, combine the roasted eggplant, tahini, lemon juice, garlic cloves, and salt. Process until smooth.
7. Transfer the dip to a serving bowl and drizzle with olive oil.
8. Garnish with chopped parsley.
9. Serve with pita bread or vegetable sticks.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 12g4%

Sugars 6g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.