roasted eggplant dip

4 servings — 50 minutes

A simple roasted eggplant dip recipe. Roasting 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

garlic1, whole head
olive oil5 ml

eggplant dip

eggplant2 large
tahini30 g
olive oil15 ml
lemon juice45 ml
cumin seeds2.5 g, ground
salt1.25 g
black pepper1.25 g
smoked paprika15 g