Smoky Eggplant Dip
It’s getting to be that time of the year when fall sets in, and the weather gets cooler. With fall comes football, hockey and other sporting events. Game day parties always seem to be the norm come the weekends with tables filled with finger food and dips. Create a dip that is silky smooth, healthy and has an earthy flavor, like this Smoky Eggplant Dip.
Fire grilled eggplant, and tahini are the base for this unique dip. Taking just minutes to prepare it will quickly become your favorite dip.
Spread it on sandwiches as a condiment or soak it up with bread, or fresh veggies.
If it’s cold or raining out and you don’t want to go outside, then turn on the gas burner on your stove top or place the eggplant under the broiler in the oven to char the skin.
Once cooked allow to cool and scoop out the meat of the eggplant into a bowl. Once blended with the herbs and spices this eggplant will knock your socks off.
Set this dip out and wait for people to ask what it is. Then have them guess. No one can figure it out, but they love it!
Game Day dips have always been a favorite of mine, but as I’ve gotten older I’m a little more cautious at how much I eat, especially if laden with fat.
This Smoky Eggplant Dip is so nutritious, and comes with a host of benefits:
- packed with vitamins, minerals, and phytonutrients -(natural chemicals found in plant foods)
- helps with digestion
- improves heart health
- prevents cancer
- improves bone health
- prevents anemia
- increases brain function
When purchasing eggplants you’ll want to look for the large pear shaped ones for this recipe, not those looking like zucchini.
Eggplants should be firm and heavy for their size. Their skin should be smooth and shiny, and their color, vivid. Select those free of discoloration, scars, and bruises. Bruising in an indication that the flesh beneath is damaged and possibly decayed.
The stem and cap on either end of the eggplant should be bright green in color. By gently pressing the skin with your thumb you can determine if it’s ripe (springs back) or not (leaves a dent).
Most people consider eggplant a vegetable, but it’s actually a fruit. However it is cooked and eaten like a vegetable, which explains the confusion.
I think you’ll enjoy this unique dip. If you try this Smoky Eggplant Dip, please share your photo with comments on my Instagram page, @vickibensinger.
Smoky Eggplant Dip
Ingredients:
- 2 large eggplants
- 1 clove garlic, crushed
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 tsp. tahini
- 1 Tbsp. lemon juice
- seas salt, to taste
- fresh black pepper, to taste
- 2 Tbsp. pomegranate seeds
- 1 Tbsp. fresh mint leaves, sliced chiffonade style
- 2 Tbsp. chopped walnuts
- 1 Tbsp. extra-virgin olive oil
Directions:
- Place eggplant directly on the grill, gas cook top, or under oven broiler. Turn every 5 minutes, for approximately 20 minutes or until skin is charred and very soft.
- Place the eggplants in a colander and set aside to drain and cool for 5 minutes.
- Scoop the flesh into a large bowl, discarding the skin.
- While the eggplant is hot, add the garlic, cumin, coriander, tahini, lemon juice, salt and pepper. Mash well with a fork until creamy. Alternatively: place ingredients into a food processor and blend until combined and smooth.
- Place eggplant dip in a serving bowl. With the back of a spoon, swirl the top leaving a small indention. Drizzle with olive oil, walnuts, pomegranate seeds, then sprinkle with fresh mint.
- Serve with fresh veggies, crusty bread or chips.
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