Summer brings such a beautiful bounty from the earthy to your table. My garden was producing beautiful eggplants and pepper and I have baskets of harvested garlic from this year so made this simple dip which is #wholefoodplantbased with no oil. If you want to use a really good high-quality olive oil, you can drizzle it on top to enhance the taste.
Eggplants have always had this mystical allure, with their deep purple skins and rich, versatile flesh. Their humble appearance belies the explosion of flavors they can impart, especially when transformed into a sumptuous dip. This eggplant dip recipe doesn’t just satiate your taste buds; it’s a soothing balm for the soul. With each bite, you’re transported to a place of serenity, a world where every flavor speaks of love, care, and warmth.
I have used a mortar pestle in this preparation simply because I enjoy it and it keeps the dip a little chunky which works for me.
Please do check out the full video at the end if you want to follow along with the recipe
Roasted Eggplant Dip
Made with fire roasted eggplant, garlic cloves and peppers, this dip has a burst of smoky flavor, creaminess and depth of flavor
Ingredients
- 1 – 2 eggplant (about 1 lb)
- 2 small bulbs of garlic
- 3 mild to medium peppers ( adjust to your heat tolerance)
- 2 tbsp tahini (sesame paste)
- 1 lemon, juiced
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1 tsp zaatar spice mix for sprinkling ( optional)
- Salt, to taste
- A handful of chopped fresh herbs ( I used mint)
Directions
- Roast the Eggplant, garlic pods and peppers: I have done this on an open fire directly on the stove placing a grill plate in between. Roast until the skin is charred and the inside is tender. The eggplants will take the longest. Garlic and peppers will char quickly.
- Place in a covered bowl. Cool and peel away the charred skin of the eggplants and peppers. Remove the skin of the garlic pods. Chop the peppers and lightly mash the eggplant with a fork
- In a mortar pestle, add the garlic and sprinkle some salt and pound for a few seconds. Add the peppers and continue to pound.. Add the mashed eggplant and continue until desired consistency
- Add the tahini, lemon juice, cumin, and pepper, mix until the ingredients are well combined and the texture is smooth. If you prefer a chunkier consistency like me , mix less.
- Season the dip with salt to taste. Transfer to a serving bowl, Sprinkle with chopped mint and zaatar for an added burst of color and flavor.
- If using olive oil, drizzle on top,
- Serve with pita bread or vegetable sticks or add to sandwiches.
This eggplant dip is more than just a dish; it’s a story of transformation. From a raw, unassuming vegetable to a soulful, delicious spread, it’s a testament to the wonders of culinary magic. So the next time you’re looking for a recipe that touches your soul, remember this eggplant dip. It’s more than food; it’s an experience.
Enjoy with love and light! ❤️🍆🌱
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Sharing with friends at Fiesta Friday
Food For The Soul 
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