Eggplant Dip

Name: Eggplant Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 small to medium eggplants/aubergines; 2 cloves of garlic, minced; 2 tbsp tahini (I used unhulled); ½ cup sun-dried tomato strips; 1-2 tsp red miso paste; Juice of one small lemon; 2 tbsp olive oil; 1 tsp smoky paprika; Dried chilli flakes - optional; Fresh parsley, chopped for garnish - optional

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Prepare yourself, because this eggplant dip is about to revolutionise your taste experience! Bursting with incredible flavours, it's an absolute taste sensation. Are you ready for it?

Eggplant Dip

Rated 5.0 stars by 1 users

Servings

6

Prep Time

15 minutes

Cook Time

40 minutes

Author

The Cancer Cookery School

All right, let's address the elephant in the room - the name might not exactly spark excitement: Eggplant Dip or Aubergine Dip, depending on where you're from. But don't be fooled by its humble title.

This dip is bursting with flavour, thanks to a couple of umami superstars. Plus, it's a hydration hero, ensuring your mouth and throat stay refreshed. Topped with sun-dried tomato oil, it even aids in swallowing.

To enhance the flavour profile with a nutty richness and boost the protein content, consider adding oven-roasted chickpeas. And if you're craving a sensory adventure, a dash of dried chilli flakes can ignite the trigeminal nerve, delivering a tingling warmth to the tongue and perhaps even a touch of tear-inducing action, depending on your chilli tolerance.

Enjoy it solo, with crispy corn chips or crackers for added texture, or spread it on the softest bread if you need something gentle on your palate. And don't limit yourself there – use it to add moisture to other dishes. The possibilities are truly endless.

Ingredients

2 small to medium eggplants/aubergines
2 cloves of garlic, minced
2 tbsp tahini (I used unhulled)
½ cup sun-dried tomato strips
1-2 tsp red miso paste
Juice of one small lemon
2 tbsp olive oil
1 tsp smoky paprika
Dried chilli flakes - optional
Fresh parsley, chopped for garnish - optional

Directions

Preheat your oven to 200°C (400°F). Wash the eggplants and pierce them several times with a fork or knife to allow steam to escape during roasting.
Place the whole eggplants on a baking tray lined with parchment paper. Roast the eggplants in the preheated oven for about 30-40 minutes, or until they are soft and the skin is charred. Remove the eggplants from the oven and let them cool slightly. Once cooled, slice the eggplants in half lengthwise and scoop out the flesh into a food processor bowl, discarding the charred skin.
Add the minced garlic, tahini, sun-dried tomatoes, miso paste, lemon juice, olive oil, smoky paprika, salt, and pepper to the bowl of a food processor with the eggplant flesh.
Pulse everything together until you reach your desired consistency. You can also use a stick blender or a masher. Taste the dip and adjust seasoning if needed.
Transfer the dip to a serving bowl, drizzle on some sun-dried tomato oil and sprinkle with smoked paprika and chopped parsley for garnish, if desired. Serve the smoky roasted eggplant dip with corn chips, pita bread, crackers, or vegetable sticks for dipping.