If you’re looking for a healthy party dip that will bring all the wow, you need to try this Eggplant Dip A smoky, rustic, super creamy eggplant dip, loaded with flavor from tahini, Middle Eastern spices, garlic and a splash of lemon juice. This one is even better the next day, when all the flavors had a chance t o marry.
eggplant dip:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This a smoky eggplant dip with tahini, garlic, lemon juice and spices. I add a little Greek yogurt to make it extra creamy, but you can omit this to keep it vegan. Topped with a drizzle of extra virgin olive oil, toasted pine nuts, and a simple Mediterranean salad. Be sure to see the notes for important tips and make-ahead instructions.
INGREDIENTS
For Smoky Eggplant Dip
- 1 large eggplant
- 2 tbsp tahini paste
- 1 ½ tbsp Greek yogurt
- 1 garlic clove, chopped
- 1 tbsp lemon juice
- Salt and pepper
- ¾ tsp Aleppo pepper
- 1/ tsp crushed red pepper (optional)
- Toasted pine nuts for garnish
For Salad Topping
- 1 Tomato, diced
- ½ English Cucumber, diced
- Large handful fresh parsley
- Salt and Pepper
- ½ tsp sumac
- Splash fresh lemon juice
- Drizzle olive oil
INSTRUCTIONS
- Make the salad topping. In a bowl add tomato, cucumber, and parsley. Season with salt, pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Toss and set aside.
- Smoke Eggplant: Turn 1 gas burner on high. Using a pair of tongs, turn eggplant every 5 minutes or so until the eggplant is completely tender and it’s skin is charred and crispy (about 15 to 20 minutes.) Don’t worry if the eggplant deflates, it’s supposed to. (You can also do this on a gas or charcoal grill over medium-high heat.) Remove from heat and let the eggplant cool.
- Remove Eggplant Skin & Drain Excess Water. Once eggplant is cool enough to touch, peel the charred crispy skin off. Discard the stem. Transfer eggplant flesh to a colander; let drain for 3 minutes.
- Blend the Dip. Transfer eggplant flesh to the bowl of a food processor. Add tahini paste, yogurt, garlic, lemon juice, salt, pepper, Aleppo pepper, crushed red pepper (if using.) Give it just a couple of pulses to combine (do not over blend. See notes)
- Transfer the smoky eggplant dip (baba ganoush) to a serving bowl. Cover and refrigerate for 30 minutes (or overnight).
- Bring eggplant dip to room temperature. Top with a generous drizzle of extra virgin olive oil. Add pine nuts. Spoon the salad on top (be sure to drain any excess liquid before adding on top of the baba ganoush.) Serve with warm pita wedges or pita chips enjoy .
