This dip tastes like baba ghanoush, a Middle Eastern dish similar to hummus that uses eggplant in place of chickpeas, and it makes a creamy, enticing starter to any meal.
Smoky Eggplant Dip
Makes 4 to 6 servings
- 2 medium eggplants (about 1 pound each)
- 3 tablespoons tahini
- ½ teaspoon kosher salt
- 2 ounces feta cheese, crumbled
- ½ teaspoon grated lemon zest
- 3 teaspoons fresh lemon juice
- ½ cup chopped fresh parsley
- ½ teaspoon minced garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced shallot (about ½ large shallot)
- Ground black pepper
- Mini naan bread and fresh vegetables, to serve
- Preheat oven to 475°. Line a rimmed baking sheet with foil. Lightly spray with cooking spray.
- Slice eggplants lengthwise and place, cut side down, on prepared pan. Bake until flesh is soft and skins are lightly charred, about 25 minutes. Scrape eggplant flesh onto a baking sheet lined with paper towels. Place in freezer to let cool, about 10 minutes.
- In the bowl of a food processor, add eggplant, tahini, and salt; process until slightly smooth. Transfer eggplant mixture to a medium bowl. Stir in cheese, lemon zest and juice, parsley, garlic, paprika, cumin, and 1 tablespoon oil.
- Transfer dip to a serving dish. Top with remaining 1 tablespoon oil and minced shallot. Sprinkle with black pepper. Serve with naan bread and vegetables.