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Charred Eggplant Dip

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  • Author: Amanda
  • Yield: 4 to 6 servings 1x

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

Instructions

  1. Position an oven rack 6 inches from the broiler element, and preheat your broiler to high. Line a large baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.

Equipment

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

Find it online: https://nevernothungry.com/charred-eggplant-dip/