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If you’re looking to elevate your appetizer game, this Charred Eggplant Dip is about to become your new go-to. Inspired by a dish I had at Aba in Chicago, this dip is smoky, creamy, and utterly addictive. Think of it as baba ghanoush’s more sophisticated cousin—smooth, almost whipped, with a hint of tangy yogurt and a sprinkle of Aleppo pepper flakes and urfa biber chilies for that perfect kick. Whether you’re hosting a party or just indulging solo, this dip is a flavor-packed journey that transforms simple ingredients into something extraordinary.

Charred Eggplant Dip: A Smoky, Creamy, and Totally Addictive Appetizer

Let’s set the scene: You’re at Aba in Chicago, the table is filled with plates of deliciousness, but there’s one dish that steals the show—a charred eggplant dip that’s so smooth, creamy, and smoky you consider licking the bowl when no one’s looking. I couldn’t stop thinking about it, so naturally, I had to try and recreate it at home. Spoiler alert: I got so close.

This isn’t your run-of-the-mill baba ghanoush (though I do have a fun, spicy version of that here!). Sure, they’re related, but this dip is a little richer, a little more luxurious, and a whole lot smoother—thanks to a dollop of Greek yogurt and a blitz in a high-powered blender that turns it into something almost whipped. Let’s dive into the history, the ingredients, and why this dip deserves a spot on your table (and in your stomach).

The Smoky Legacy of Charred Eggplant Dips

Charred eggplant dips have been a staple in Middle Eastern and Mediterranean cuisines for centuries. The process of charring eggplant over an open flame or under a broiler brings out its deep, smoky flavors, making it the perfect base for dips like baba ghanoush, mutabal, and others. Each region puts its own spin on these dips, adding different spices, herbs, and other ingredients to suit local palates.

Historically, these dips were a way to make the most of abundant summer produce, transforming simple vegetables into something rich and flavorful. The smoky, velvety texture of the eggplant was often complemented by ingredients like tahini, garlic, and lemon juice. Fast forward to today, and this ancient method of cooking eggplant is still beloved, with modern twists like the addition of yogurt for creaminess and a hint of sweetness from honey.

Traditional Ingredients with a Modern Twist

At its heart, a good charred eggplant dip needs just a few key ingredients: eggplant, tahini, lemon juice, garlic, and salt. But we’re not stopping there. My version adds a little extra flair—smoked paprika and cumin for warmth, Greek yogurt for that luscious, creamy texture, and honey for a subtle sweetness that balances the smoky and tangy notes. And let’s not forget the finishing touches: a drizzle of olive oil, a sprinkle of parsley, and a dusting of chili flakes.

Speaking of chili flakes, let’s talk about Aleppo and urfa biber chilies. These aren’t your standard red pepper flakes—they’re like the sophisticated cousins who studied abroad and came back with a refined palate. Aleppo pepper has a mild heat with fruity, slightly tangy notes, while urfa biber is a bit smokier and earthier, with a hint of chocolate. Together, they add depth and complexity to the dip and not a ton of heat, making every bite a little more interesting. They are my go-to chili flakes for all Middle Eastern food because I love the flavors they bring to the table.

How to Make This Charred Eggplant Dip

This dip might sound fancy, but it’s actually pretty straightforward. The most important step is charring the eggplant—get that skin good and blackened, almost to the point where you’re worried you’ve gone too far. This is where the magic happens. The charred skin infuses the flesh with smoky goodness, while the flesh itself becomes tender and sweet.

Once the eggplants are charred and cooled, you’ll scoop out the flesh, making sure to remove as many seeds as possible (unless you’re into bitter dips—no judgment). Everything else gets tossed into a blender: the tahini, lemon juice, yogurt, garlic, honey, and spices. Blend it until it’s as smooth as possible—think silky, airy, and almost whipped.

When you’re ready to serve, swoosh the dip into a bowl, drizzle with some extra virgin olive oil, and top with a sprinkle of those fancy chili flakes. Serve it warm with high-quality pita (homemade if you’re up for it), and watch as your guests hover around the bowl like moths to a flame.

Equipment Needed:

Tips & Tricks

Don’t be afraid to really blacken the eggplant skin. The charred skin adds incredible flavor to this recipe; the more charred it is, the smokier and more flavorful your dip will be.
Yogurt for creaminess: Greek yogurt adds a rich, tangy creaminess that elevates this dip from good to great. Don’t skip it.
Chili flakes FTW: If you’ve never tried Aleppo or urfa biber chilies, now’s your chance. They’re a game-changer in terms of flavor, adding just the right amount of heat and complexity.

So there you have it—a dip that’s smoky, creamy, a little spicy, and a lot addictive. It’s perfect for parties, but I won’t judge if you make it just for yourself. Grab some pita, dive in, and enjoy the fruits of your labor—because trust me, this charred eggplant dip is worth every bit of effort. Happy cooking!

Charred Eggplant Dip

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Author: Amanda
Yield: 4 to 6 servings 1x

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Description

Smoky, creamy Charred Eggplant Dip with yogurt, honey, and Aleppo chilies. A delicious Middle Eastern-inspired appetizer based on a dish at Aba in Chicago. Perfect for any gathering!

Ingredients

Scale

2 large eggplants (about 2–1/2 pounds total)
1 tablespoon + 1 teaspoon honey
2 teaspoons smoked paprika
1 teaspoon ground cumin
Juice of 2 lemons
5 tablespoons tahini
1/4 cup extra-virgin olive oil, plus more for serving
3 tablespoons plain Greek yogurt
1 garlic clove
Kosher salt and freshly ground black pepper, to taste
Chili flakes, such as Aleppo and/or Urfa biber, for serving
Coarsely chopped parsley, for serving

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Instructions

Position an oven rack 6 inches from the broiler element, and preheat your broiler to high. Line a large baking sheet with aluminum foil.
Prick the eggplant all over with a fork. Transfer to the prepared baking sheet and broil for 7–10 minutes per side or until the eggplant skin is blackened and the eggplant is starting to collapse (this means the flesh inside is steaming). Continue turning the eggplant over with tongs until most of the skin is charred. Remove from the oven and carefully cut the eggplant in half. Transfer to a strainer set over a bowl to drain the excess liquid and allow to cool slightly.
When the eggplant is cool enough to handle, remove the top/stem. Scoop out as many seeds from the center as possible, taking care not to remove too much of the flesh. Transfer the eggplant (charred skin included) to a high-powered blender*. Add the honey, smoked paprika, cumin, lemon juice, tahini, olive oil, yogurt, and garlic. Puree on high until as smooth as possible. Season to taste with salt and pepper; taste and adjust as necessary.
Transfer the dip to a serving bowl. Using the back of a spoon, swoosh it through the dip to make a well in the middle. Drizzle with extra-virgin olive oil and sprinkle with the chili flakes. Scatter the chopped parsley on top. Serve warm with pita.

Notes

You can also char the eggplants over a gas grill or charcoal grill over high heat. Traditionally, the eggplant would be placed right into the coals after grilling over an open flame; if you want to honor that tradition, you can do that as well!

*If you don’t have a blender, you can use a food processor; the dip won’t get as smooth as in the blender, but it will still work.

Inspiration: Charred Eggplant Spread from Aba restaurants

Category: Appetizers, Dips, Middle Eastern-Inspired, Vegetarian

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