Best 4 Smoky Eggplant Dip Recipes
Indulge your taste buds in a culinary journey with our irresistible Smoky Eggplant Dip, a symphony of flavors that will tantalize your senses. This delightful dip, crafted with roasted eggplants, creamy tahini, smoky paprika, and a hint of garlic, strikes the perfect balance between smoky, tangy, and creamy.
In this comprehensive guide, we present three variations of this delectable dip, catering to diverse preferences. Our Classic Smoky Eggplant Dip embodies the essence of the traditional recipe, while the Spicy Smoky Eggplant Dip adds a fiery kick. For a vegan and gluten-free option, our Vegan Smoky Eggplant Dip delivers the same burst of flavors without compromising on taste.
Accompanying these recipes, you'll find a treasure trove of tips and tricks to elevate your dip-making skills. Learn the art of choosing the perfect eggplant, roasting it to perfection, and achieving the ideal consistency for your dip. Discover the secrets to creating a smoky flavor without overwhelming the other ingredients.
Whether you're hosting a party, seeking a healthy snack, or simply craving a culinary adventure, our Smoky Eggplant Dip is the perfect choice. Versatile and customizable, it pairs beautifully with crackers, pita bread, vegetable crudités, and even grilled meats.
So, embark on this culinary adventure, embrace the smoky allure of eggplant, and prepare to delight your palate with our exquisite Smoky Eggplant Dip.
SMOKY EGGPLANT DIP WITH YOGURT AND MINT
Steps:
- Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
- With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
- Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.
SMOKY EGGPLANT DIP
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Provided by Andy Baraghani
Categories Bon Appétit Eggplant Garlic Dip Condiment/Spread
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
- Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
- To serve, drizzle dip with more oil and top with mint leaves.
- Do Ahead
- Dip can be made 1 day ahead. Cover and chill.
SMOKY EGGPLANT DIP WITH PITA CHIPS
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Provided by Melissa Clark
Categories dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
- Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
- When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
- Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
- Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams
SMOKY EGGPLANT DIP (EGGPLANT MOUTABAL)
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Provided by Kamal Mouzawak
Categories Bon Appétit Dip Appetizer Eggplant Grill Pomegranate Sesame Vegetarian Vegan Quick & Easy Healthy Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15-20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12-15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
- Remove skins from eggplants (it's okay if some bits of charred skin don't come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
- Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
- Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
- Do Ahead
- Dip can be made 1 day ahead. Cover and chill.
Tips:
- To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, spongy, or have bruises or cuts.
- To prevent the eggplant dip from becoming bitter, make sure to salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to draw out any excess moisture and bitterness.
- If you don't have a grill, you can roast the eggplant slices in the oven instead. Preheat the oven to 450°F (230°C) and roast the eggplant slices for 20-25 minutes, or until they are tender and slightly charred.
- To make the dip ahead of time, simply roast the eggplant slices and let them cool completely. Then, store the roasted eggplant in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply blend the roasted eggplant with the other ingredients.
- Serve the smoky eggplant dip with pita bread, crackers, or vegetable crudités.
Conclusion:
Smoky eggplant dip is a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. It is easy to make and can be prepared ahead of time, making it perfect for parties or gatherings. With its smoky flavor and creamy texture, this dip is sure to be a hit with your guests.
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