Roasted Eggplant Dip
This easy, extremely flavorful, and healthy appetizer was one of my absolute favorite dishes when I was traveling throughout Jordan recently. I was lucky enough to be taught by a kind family and I’m so excited to show you!
Ingredients
Scale
- 1 eggplant
- 3 cloves garlic + 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/4 cup Tahini
- Lemon juice from 1/2 lemon
- Pomegranate seeds
- Olive oil
- Pita bread or vegetables for dipping
Instructions
- Turn the flame on your gas range or grill to high. If you don’t have either of those turn your broil on high in your oven
- Take a fork and puncture the flesh of the eggplant all over
- Put the eggplant on the flame or on a sheet tray under the broiler. Let it cook until the skin is starting to blister on that side. Once blistered completely on that side turn slightly and repeat. Keep doing this until the entire eggplant is blistered
- Let the eggplant cool completely
- Peel the eggplant and cut off the top. Add the flesh into a fine colander and let any excess liquid drain for about 10 minutes (or longer if you want to do this a few hours before!)
- Add the eggplant into a bowl and mash with a fork until no large chunks remain
- Mince 3 cloves of garlic. Sprinkle the minced garlic with a good amount of salt and carefully scrape the garlic until the large chunks break down and you’re left with a paste. Watch the video if you need more help
- To the eggplant add in the garlic paste, Greek yogurt, tahini, lemon juice, and a little salt and pepper. Stir completely
- Add the dip into a shall serving bowl and use the back of your spoon to create a swirl. Drizzle the top with olive oil and sprinkle with pomegranate seeds
- Serve with pita or veggies and enjoy!
