Smokey eggplant dip. Enjoy it as a dip with pita bread
Ingredients
- 2 medium-size eggplant
- 1 garlic bulb
- 1 medium-size red pepper, Fresno pepper
- ½ to 1 teaspoon chili powder, optional
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ cup tahini
- 1 ½ tablespoon lemon
- ½ teaspoon salt
- 1 teaspoon olive oil
For Garnishing
- Olive oil, for garnishing
- Chili flakes, for garnishing
- Parsley, chopped, for garnishing
Instructions
- Preheat the oven to 425°F (218°C).
- To get the smoky flavor, grill the eggplants directly over the open flame on the stovetop. Turn the gas stove to high and place the eggplant, roast for about 3-5 minutes on each side or until starts to brown.
- Transfer the smoked eggplants to a baking sheet lined with parchment
- Cut about ½ inch from the bottom of the garlic bulb, add a splash of olive oil
- Cover with aluminum foil and add to the same baking tray.
- Add 1 red pepper into the same baking tray.
- Roast in the oven until eggplants are soft, chared, and almost collapsing. For about 35-45 minutes.
- Once they're roasted, remove the sheet pan from the oven and allow the eggplants to cool down.
- Cut each eggplant in half, scoop out every bit of the fleshy middle part using two forks or a spoon. Another option is to peel the eggplant skin off.
- Transfer the eggplant fleshy meat to a cutting board and roughly chop using a knife.
- Peel the skins off the roasted garlic. Use about small 8 pieces for this recipe.
- Roughly chop the garlic.
- Chop the roasted smoked red pepper.
- Add everything to the food processor with the rest of the ingredients, ( except the olive oil and ingredients for garnishing)
- Pulse on high until creamy and smooth, there will be a few lumps from the eggplants. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy.
- Taste the dip and adjust salt & lemon accordingly
- Transfer the dip to a bowl, smooth it using the back of a spoon.
- Drizzle with olive oil, and garnish with chopped parsley and chili flakes.
- This is best served after 30 minutes of making.
- Enjoy