roasted eggplant dip

4 servings — 50 minutes

A simple roasted eggplant dip recipe. Roasted the garlic is optional, but it gives the dip a deeper, more complex flavor, while diminishing the pungency of the garlic.

This recipe is ideal when served with flat bread or raw vegetables, it's also good if served with crackers. Optionally, you can add roasted green peppers and other vegetables to further augment the flavor and nutrition of the dip.

Add-ins : Add 20 g (~1/2 cup) of chopped parsley and/or 2 diced tomatoes for extra texture and flavor. For a more complex (and sweet) taste, add 45 ml (~3 tbsp) of pomegranate molasses. You can also use grape molasses.

Garlic : The garlic doesn't need to be roasted, you can use it fresh. If you do this, you will have to use ~4-5 cloves instead of the whole head. Use a mortar and pestle to crush the peeled garlic into a paste before adding it to the rest of the ingredients.

roasted garlic

garlic 1, whole head
olive oil 5 ml

eggplant dip

eggplant 2 large
tahini 30 ml
olive oil 15 ml
lemon juice 45 ml
cumin seeds 2.5 g, ground
salt 1.25 g
black pepper 1.25 g
smoked paprika 15 g