Ever tasted a dish so irresistibly good that you can't help but recommend it? That's how I felt about the charred eggplant at Aba, followed by the eggplant labneh at The Peacock, and the whipped eggplant at Elephante. Wherever you find eggplant dip, order it! And if you can't visit these spots, whip up this delicious smokey eggplant dip at home.
This dip, inspired by muttabal, features roasted eggplant and spices blended with creamy ingredients for a rich spread. It's delightful served with warm bread, crunchy vegetables, or zesty olives. Gather your friends, grab a sheet pan and a food processor, and enjoy!
Essential Ingredients for the Dip
This flavorful eggplant dip requires just a few pantry staples, all easily found at your local store.
Eggplant: The star of this dish, roasted until tender for a rich and smokey sweetness.
Garlic: Roasting garlic on the same sheet pan simplifies cleanup. Its caramelized flavor adds sweetness without being overwhelming.
Creme Fraiche: This ingredient brings a tangy creaminess. Sour cream or Greek yogurt can work as substitutes in a pinch.
Tahini: Adds a nutty richness. Remember to stir it well before adding.
Lemon: A splash of lemon juice balances the flavors with its refreshing acidity.
Spices: Season with salt, pepper, smoked paprika, toasted cumin, and fresh thyme for a delightful smokey essence. I like to sprinkle extra paprika and cumin on top for garnish.
Selecting the Best Eggplant
When I first bought eggplant, I was surprised to find so many seeds inside. While seeds aren't an issue—especially when blended—there are tips to ensure you pick a great eggplant.
Look for a firm, shiny eggplant with a vibrant green stem. Avoid dull or soft skins! To find varieties with fewer seeds, choose smaller to medium-sized eggplants, which tend to be less bitter. Don't worry about seeds for this recipe; they'll get blended in.
Serving Suggestions for the Dip
What pairs well with this dip? Anything you like! Personally, I enjoy it with warm pita or naan. Crostini and crackers also work beautifully. Fresh, crunchy veggies and olives make excellent companions. If you're creating a charcuterie board, consider adding feta and artichoke for dipping as well. Be creative with what you have!
Storing Leftovers
Keep any leftover dip in an airtight container in the fridge. Drizzle a bit of lemon juice or olive oil on top to prevent browning. Consume within three days for the best flavor.
If you want a fresh way to use leftover dip, turn it into creamy pasta! Cook your favorite pasta, then mix in this eggplant dip with a splash of pasta water. Finish cooking in the sauce, adding salt, lemon juice, and perhaps some parmesan and kale for an easy, delicious meal. I can't wait for you to try it!
Check out the recipe for this smokey eggplant dip. If you try it, leave a rating and review!
PrintDescription
This creamy dip, inspired by muttabal, is ideal with pita.
Ingredients
- 2 medium eggplants, halved lengthwise
- olive oil
- 2 teaspoons smoked paprika
- salt and pepper
- 2 large fresh thyme sprigs, leaves removed
- 2 heads of garlic, halved
- 2 tablespoons tahini
- 3 tablespoons creme fraiche or sour cream
- 1 teaspoon toasted cumin, freshly ground
- juice of 1 lemon
- salt and pepper to taste
- garnish: olive oil, smoked paprika, toasted pine nuts
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Place eggplant halves cut-side up on the sheet. Drizzle generously with olive oil, spices, and thyme. Lay garlic halves cut-side down. Bake for 30-35 minutes, then flip eggplants so cut-side is down and bake for another 25-35 minutes until soft and charred. Allow to cool.
- Once cooled, peel off the skin, leaving some charred bits if desired. In a food processor, combine eggplant, squeezed garlic, and remaining ingredients. Blend until smooth, adjusting seasoning as needed.
- Transfer the dip to a serving dish and add your favorite toppings. Enjoy!
