Serve this dip in a wide bowl with plenty of warm toasted pita bread. Be quick – the first scoops will catch the garnish. This savory and citrusy dip is perfect for any gathering!
Roasted Eggplant Dip [Vegan, Gluten-Free]
- 3 large eggplants
- 1 medium clove garlic, crushed or grated
- 1 medium lemon (juice of)
- 1/2 teaspoon fine salt
- 1 teaspoon sumac
- 2 tablespoons tahini
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons finely chopped fresh parsley
- Pre-heat the oven to 390°F. Use a fork or skewer to stab 5-6 holes in each eggplant so they don't explode in the oven.
- Roast the eggplants on a baking tray for 60 minutes, using tongs to flip the eggplants over after 30 minutes. The skins will be burnt and black by the end.
- Remove the eggplants from the oven. Use a knife to make a slit in the skin so that the steam can escape. Leave for at least 15 minutes to cool. Peel and discard the skins and put the flesh into a colander. Squeeze with your hands to drain some of the bitter juices.
- Put the eggplant flesh, garlic, lemon juice, salt and 1/2 teaspoon of the sumac in a food processor, blender, or mixing bowl if using a stick blender. Pulse a few times to combine.
- Slowly pour the olive oil into the blender, pulsing all the while so it incorporates and thickens the dip.
- Transfer the dip to a wide serving bowl and sprinkle over the remaining 1/2 teaspoon of sumac, followed by all of the parsley. Drizzle a little more olive oil around the edge and serve with warm toasted pita bread, crackers or vegetable crudites.