Roasted Eggplant Dip from Bahrain Uukkous Al Badinjan
Experience the bold and smoky flavors of Bahrain with Uukkous Al Badinjan, a roasted eggplant dip that’s as irresistible as it is simple to prepare. This Middle Eastern appetizer combines perfectly charred eggplant, tender roasted garlic, and juicy tomato for a silky yet chunky texture, enhanced by fresh parsley, warm cumin, and a bright splash of lemon juice. Finished with a drizzle of olive oil, this dip strikes a perfect balance between earthy, tangy, and savory flavors. Whether served with flatbread, crackers, or fresh vegetable sticks, it makes a delicious and healthy addition to your table. Ready in under an hour, this authentic recipe is a must-try for fans of eggplant dips like baba ghanoush—and a flavorful way to explore the cuisine of Bahrain. Perfect for mezze platters or casual snacking, this dish is sure to wow your taste buds.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 1 piece tomato (medium-sized, ripe)
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Rinse the eggplants under running water. Pierce them a few times with a fork to prevent bursting during the roasting process.
Place the whole eggplants on a baking sheet. Add the whole tomato and unpeeled garlic cloves to the same sheet.
Roast the vegetables in the preheated oven for approximately 30-40 minutes, turning the eggplants occasionally to ensure they cook evenly. The eggplants should collapse and develop a charred skin, while the tomato and garlic should soften.
Remove the baking sheet from the oven and let the vegetables cool slightly until they are safe to handle.
Peel the charred skin off the roasted eggplants and discard it. Place the roasted flesh into a mixing bowl.
Peel the skin off the tomato and crush the tomato into the same bowl as the eggplant.
Squeeze the roasted garlic cloves out of their skins and add them to the bowl.
Using a fork or potato masher, mash the eggplant, tomato, and garlic together until roughly combined. The mixture should have a slightly chunky texture.
Chop the fresh parsley finely and fold it into the mixture.
Drizzle the olive oil over the dip and season with ground cumin, lemon juice, salt, and black pepper. Stir until well incorporated.
Taste the dip and adjust the seasoning if needed.
Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.
Serve the Uukkous Al Badinjan with flatbread, crackers, or fresh vegetable sticks. Enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 24.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
