Smoky Eggplant Dip

Meanwhile hummus is conquering the world with its growing popularity in the past years let me show you my favourite alternative. Rich, creamy and dreamy! 

I love hummus so much but if you give me a choice between the chickpeas or the eggplant dip, I will always go for the eggplant one. The smooth texture with the smoky flavour is an absolute combo. Great with pita slices, or fresh vegetables. The best way to achieve the smoky flavour is to grill the eggplants over the fire but if you don’t have this option I left you here the instructions for the oven baked version. You won’t achieve the same flavour but to help it you can use some good quality smoked salt which will work perfectly. My “secret” ingredient is sumac powder which is tangy, lemony spice and gives the dish lovely, nearly purple colour.

Ingredients:

  • 1 large eggplant
  • 1/4 cup of Tahina
  • lemon juice
  • salt & pepper
  • 1-2 garlic cloves
  • 1Tbs of extra virgin olive oil
  • 1tsp sesame seeds
  • 1/2 tsp sumac (optional)
  • 1/2 tsp smoked salt (optional)

 

Smoky version:

  • Preheat a gas or coal grill to medium heat and place eggplants directly over heat source rotating it around until the skin is completely tender and charred, 30 to 40 minutes. Let it cool for at least 15 minutes.
  • Cut the eggplant lengthwise and scoop out soft flesh. Transfer it into blender, add lemon juice, salt & pepper, and minced garlic. Blend until smooth. Transfer to a serving bowl, drizzle with olive oil,sprinkle with sesame seeds and season with smoked salt and sumac. Add more lemon juice if needed.

Oven baked version:

  • Preheat the oven on 200°C. Cut the aubergine in half lengthwise and rub the salt over the cut part. Let it rest for at least 30minutes. Rinse all of the salt off of the aubergine with running water and dry it with paper kitchen towels. Then bake the aubergines for 35-45minutes or till tender. Let it cool for at least 15 minutes.
  • Cut the eggplant lengthwise and scoop out soft flesh. Transfer it into blender, add lemon juice, salt & pepper, and minced garlic. Blend until smooth. Transfer to a serving bowl, drizzle with olive oil, sprinkle with sesame seeds and season with smoked salt and sumac. Add more lemon juice if needed.

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