Transform eggplant into a smoky, snack-able dip that’s perfect for happy hour or any hour for that matter! We love the smoky two-step from our Smoked Extra Virgin Olive Oil and Smoked Sweet Paprika. Our Pomegranate Balsamic Vinegar makes for a sweet finishing touch. Absolutely delicious. Serve with our Homemade Naan.
Time: 1 hr
Serves 4-6Rating
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Loading...| 1 large eggplant, peeled and cut into thick slices | |
| Sea Salt | |
| Smoked Extra Virgin Olive Oil | |
| 2 cloves garlic, grated | |
| ¼ cup Soom Tahini | |
| 1 tsp Sweet Smoked Paprika | |
| Juice of half a lemon | |
| Parsley | |
| Pine Nuts and Pomegranate Balsamic for garnish |
| 1. | Preheat oven to 400°F. |
| 2. | Sprinkle the eggplant slices with salt and place in a colander or rack-lined sheet pan and allow any excess liquid to drain away—about 20 mins. Rinse and pat dry. |
| 3. | Cut into cubes and place on a parchment lined sheet pan and drizzle with Smoked Extra Virgin Olive Oil and a little more salt. Roast until tender and starting to brown—about 25 mins. Remove from the oven and allow to cool. |
| 4. | Move ¾ of the eggplant to a food processor and process with the tahini, garlic, Sweet Smoked Paprika, lemon and a big handful of parsley. This is also where you can adjust consistency using vegetable stock. |
| 5. | Fold in the remaining cubed eggplant for texture. Taste and adjust with more salt and lemon juice. Garnish with lots of parsley, pine nuts and a drizzle of Pomegranate Balsamic Vinegar. Serve with warm Naan. |
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