Description
A flavorful and smoky roasted eggplant dip that’s perfect as a healthy appetizer or snack. This easy-to-make recipe combines oven-roasted eggplant with aromatic spices, garlic, and lemon juice for a creamy, delicious dip that pairs wonderfully with pita, naan, crackers, or fresh vegetables.
Ingredients
Scale
Eggplant
- 1 large eggplant
- Olive oil (enough to coat the eggplant slices)
Seasonings & Flavorings
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Juice of 1/2 lemon
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 large basil leaves, torn (optional)
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C). Position the oven rack to the top third to ensure the eggplant roasts evenly. Line a baking sheet with tin foil for easier cleanup.
- Prepare Eggplant: Slice the large eggplant into four long quarters lengthwise. Using your hands or a brush, apply a thin layer of olive oil evenly over each eggplant slice. Lightly sprinkle salt on each piece to help draw out moisture and enhance flavor.
- Roast Eggplant: Place the oiled eggplant slices on the prepared baking sheet. Roast in the preheated oven for about 35 minutes or until the eggplant becomes soft and develops a browned, slightly caramelized surface.
- Cool Eggplant: Remove the roasted eggplant from the oven and allow it to cool down for about 10 minutes so it’s easier to handle and blend into a dip.
- Prepare the Dip: Finely chop the roasted eggplant including the skins. The texture will begin to break down, resembling a dip consistency. Transfer the chopped eggplant to a mixing bowl. Add the ground cumin, smoked paprika, lemon juice, minced garlic, salt, pepper, and torn basil leaves if using.
- Mix and Chill: Stir all ingredients thoroughly to blend the spices and flavors evenly into the eggplant. Cover the bowl and chill the dip in the refrigerator for at least an hour before serving to let the flavors meld.
- Serve: Before serving, drizzle some extra olive oil on top for added richness if desired. Enjoy the dip with pita bread, naan, crackers, or fresh vegetable sticks for dipping.
Notes
- Using the skin adds extra texture and nutrients to the dip.
- Adjust seasoning to taste, especially salt and lemon juice, to balance flavors perfectly.
- Letting the dip chill enhances the melding of flavors but it can be served immediately if needed.
- Add a pinch of chili flakes if you want a spicy kick.
- Store leftovers refrigerated in an airtight container for up to 3 days.
