Imagine diving into a creamy, smoky, and utterly irresistible dip that transports your taste buds straight to the vibrant streets of the Middle East. Our Warm Eggplant Dip with Spiced Yogurt is not just a recipe—it's a culinary adventure that will transform your appetizer game forever. Packed with rich, roasted flavors and a tantalizing blend of spices, this dish promises to be the star of any gathering, leaving your guests begging for the recipe.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 large eggplant
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt to taste
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your eggplant roasts evenly and develops a nice smoky flavor.
- While the oven is heating, prepare the eggplant. Cut the eggplant in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.
- Drizzle 1 tablespoon of olive oil over the cut sides of the eggplant. Sprinkle with salt, cumin, and smoked paprika, ensuring that the spices are evenly distributed over the flesh.
- Place the eggplant halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25 minutes, or until the flesh is tender and slightly caramelized.
- While the eggplant is roasting, prepare the spiced yogurt. In a medium bowl, combine the plain yogurt, minced garlic, lemon juice, and a pinch of salt. Mix well until all ingredients are fully incorporated.
- Once the eggplant is done roasting, remove it from the oven and allow it to cool slightly. Using a spoon, scoop the flesh from the skin and transfer it to a mixing bowl.
- Using a fork or a potato masher, mash the roasted eggplant until smooth. You can leave it slightly chunky if you prefer a bit of texture.
- Stir in the remaining tablespoon of olive oil and adjust the seasoning with additional salt, cumin, or smoked paprika if desired. Mix until everything is well combined.
- Transfer the warm eggplant dip to a serving bowl and drizzle with a little extra olive oil on top if desired. Serve the dip warm alongside the spiced yogurt.
- This dip pairs well with pita bread, fresh vegetables, or as part of a larger mezze platter.
Tips
- Choose a firm, glossy eggplant for the best texture and flavor.
- Score the eggplant deeply but carefully to help it roast evenly and absorb spices.
- Use fresh, high-quality spices to enhance the overall taste.
- Don't rush the roasting process—caramelization is key to developing deep flavors.
- For a smoother dip, you can use a food processor instead of mashing by hand.
- Serve immediately while the dip is still warm for the most intense flavor experience.
- Experiment with additional garnishes like chopped parsley or a sprinkle of extra smoked paprika.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 6g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 5mg
