Ingredients
Main Ingredients
- 1 eggplant (1½-2 pounds)
- 1 head garlic
- 3-4 tablespoons olive oil
- 1-2 tablespoons lemon juice (freshly squeezed)
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons freshly chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplant and garlic.
- Prepare Eggplant: Slice the eggplant in half lengthwise and make crosshatch marks on the flesh side to help it roast evenly and absorb flavors.
- Arrange for Roasting: Place the eggplant halves cut-side up on a baking sheet lined with parchment paper for easy cleanup.
- Drizzle Olive Oil: Generously drizzle olive oil over the eggplant flesh to enhance roasting and add richness.
- Prepare Garlic: Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap tightly in foil, and prepare it for roasting alongside the eggplant.
- Roast: Place both the eggplant and foil-wrapped garlic in the preheated oven and roast until the eggplant flesh is tender and the garlic is soft, approximately 40-50 minutes.
- Scoop Eggplant Flesh: Remove from oven and let cool slightly, then scoop the eggplant flesh into a food processor, including any juices released during roasting for extra flavor.
- Extract Garlic: Squeeze the roasted garlic cloves out of their skins directly into the food processor with the eggplant.
- Blend Mixture: Blend the eggplant and garlic until smooth, adding a bit more olive oil if the mixture is too thick for a creamy consistency.
- Season: Add freshly squeezed lemon juice, ground cumin, smoked paprika, salt, pepper, and red pepper flakes. Blend briefly again to combine and adjust seasoning to taste.
- Add Parsley: Stir in freshly chopped parsley by pulsing the processor 3-4 times, keeping small bits visible for texture.
- Chill: Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Before serving, stir the dip and garnish with a sprinkle of smoked paprika and additional fresh parsley for a vibrant presentation.
Notes
- Roasting the eggplant until very soft brings out its natural sweetness and smoky flavor.
- Adjust the amount of red pepper flakes to control the spiciness of the dip.
- This dip can be served with pita bread, crackers, raw vegetables, or as a sandwich spread.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
