Spicy, smoky, and full of flavor – this fire-roasted eggplant dip is sure to be a hit at your next dinner gathering. Easy to prepare and nutritious, it’s the perfect appetizer for any occasion. Enjoy the tantalizing aromas and taste of this dish!
For this fire-roasted eggplant dip, you’ll need the following ingredients:, 1 large eggplant, 1 garlic clove, 2 tablespoons of olive oil, 2 tablespoons of tahini, juice from one lemon, a pinch of smoked paprika or chili powder for a smoky flavor, salt and pepper to taste.
The eggplant should be roasted until it’s soft and slightly charred. For the garlic, you can either grate it or mince it very finely with a knife. Then mix it together with the olive oil and lemon juice in a small bowl. Once everything is combined, fold in the tahini until everything is completely incorporated. If you like, you can add some smoked paprika or chili powder for a smoky flavor. Finish off by seasoning with salt and pepper to taste
Preheat a grill or griddle to medium-high heat. Slice the eggplant in half and brush with olive oil. Place the eggplant onto the griddle, cut side down and cover with a lid for about 15 minutes, until lightly charred and softened. Flip over and cook for an additional five minutes. Remove from heat and let cool before handling further.
When cooled, scoop out the pulp and place into a large bowl. To this, add the tahini, garlic powder, lemon juice, chopped parsley, roasted red peppers, and salt and pepper. As you mix these together with a spoon, gradually add more olive oil until you reach your desired consistency. Serve immediately with an assortment of vegetables or chips and pita bread. Enjoy!
Place the eggplant halves cut-side down on the preheated and oiled griddle. Cover with a lid and let cook for about 15 minutes, or until lightly charred and softened. Flip over the eggplant halves and continue cooking for an additional five minutes. Remove from heat once finished cooking and let cool before preparing your dip!
To get that full-bodied and smoky flavor of fire-roasted eggplant, you’ll want to use a griddle or outdoor grill. Simply preheat the griddle and then lightly oil it with some cooking oil—olive is your best bet here. Place your cut-side down eggplant halves on the hot and greased griddle, cover with a lid, and cook until slightly charred and softened. Then flip over the halves for an additional five minutes before removing from heat. Let cool for a few moments before adding all the ingredients for your dip together! This will help ensure that all those amazing roasted flavors are retained in your dip recipe.
Once the eggplant has cooled, scoop out the fleshy part into a bowl and discard the skins. Using a fork, mash the eggplant flesh until it becomes a paste-like consistency. If desired, you can slow blend the mixture by pressing it through a fine mesh sieve to remove any chunks. Mix in extra-virgin olive oil, lemon juice, garlic, salt and pepper. Enjoy as is or with pita chips!
Roasting or grilling eggplant brings out its natural sweetness and, combined with spices and lemon juice, creates a spectacular dip for pita chips. Fire roasted eggplants are the best way to access the deep smoky flavor that accents this tasty dish beautifully. Before you begin, set your oven to 400 degrees Fahrenheit amd be sure not to overcrowd your baking tray with chopped eggplant to increase the caramelization of the flesh. Roast on each side for 20 minutes or until tender and charred. Once removed from the heat allow your eggplant to cool before peeling away the skin and mashed up its juicy center.
To further enhance the flavor of your fire-roasted eggplant dip, try adding a tablespoon of smoked paprika or a teaspoon of cumin to the mixture. You can also consider adding some freshly chopped parsley or scallions for extra crunch and flavor. Once you have served your eggplant dip, garnish it with a garlic clove for extra smokiness. Enjoy!
To make the smoky, creamy fire-roasted eggplant dip, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place two eggplants cut lengthwise on it. Roast them for about 25 minutes or until they are charred and tender. Allow the eggplants to cool before adding them to a food processor or blender. Add some garlic paste, olive oil, tahini sauce and some salt & pepper. Blend everything together until smooth and creamy. You can also adjust the seasoning according to your taste. Serve the dip with warm pita bread or crackers. It is also delicious when served chilled over salads or as a sandwich spread.
