Smoky Roasted Eggplant Dip
A delicious creamy vegan dip made with eggplants.
Equipment
- BBQ
- blender
Ingredients
- 3 tbsp olive oil
- 2 med eggplants
- 1/2 lemon
- 1/2 head of garlic
- salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp harissa paste
- 2 tbsp tahini
Instructions
- Heat your BBQ to 400 degrees. If you don't have a BBQ, just use your oven, and place your eggplants on a parchment-lined baking sheet.
- Cut the eggplant in half length-wise and rub all over with 1/2 to 1 tbsp olive oil. Brush the 1/2 lemon and the garlic bulb with a little olive oil as well.
- Roast the eggplant, lemon and garlic on your hot BBQ for about 15-20 minutes. Place the eggplant on the hottest part of the BBQ, but put the lemon and garlic up on the side where it's not quite as hot.
- Once the eggplant is roasted and soft, remove from the BBQ or oven and place in a zip-top bag for a few minutes to cool. This will help the skin to peel off easier.
- Once the eggplant is cool enough to handle, strip the inner flesh off of the skin.
- Place the eggplant flesh in the blender, then juice in the lemon. Pull 2-3 the roasted garlic cloves out of their paper husks and add as well.
- Add the salt, spices, and tahini.
- Blend, pulsing at first, to get everything mixed. Then, with the blender running, slowly add in the last 2 tablespoons of olive oil.
- Stop the blender and scrape down the sides. Taste for seasoning and adjust. Blend one more time.
- Serve with a drizzle of olive oil on top, and a sprinkle of fresh herbs and za'atar. Serve with bread and raw vegetables to dip.
Video
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♬ Yours - Novaakan3