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Spiced Eggplant Dip
Sapana Behl
A smoky and lip-smackingly delicious eggplant dip that is just perfect to enjoy with pita bread or flaky flatbreads or even with some breadsticks as well.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Condiments
Cuisine
Middle Eastern
Servings
2
People
Ingredients
1x
2x
3x
1
eggplant
1/4
cup
harrisa
1
tablespoon
tahini
2-4
garlic cloves
1
tablespoon
olive oil
salt to taste
1
teaspoon
paprika
pepper to taste
Instructions
Roast the eggplant on a grill or directly on the flame until skin is charred. Place it in a bowl of water and once cooled, remove the skin.
Sprinkle salt, pepper and olive oil on garlic cloves and wrap them in aluminum foil.
Preheat oven to 180 degrees. Roast it in preheated oven for 10 minutes.
In a food processor pulse the eggplant with garlic, harissa,
tahini
, salt, pepper, and olive oil.
Season with more salt and [e[[er if required. Serve with pita chips.
Notes
Make sure to roast the eggplant properly to get that extra smokiness.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!