Description
This smoky paprika eggplant dip is a flavorful and creamy spread perfect for appetizers or snacks. Roasted eggplants lend a tender texture and rich flavor, complemented by smoky paprika, garlic, and onion powders. Finished with tahini and fresh lemon juice, this dip is both healthy and delicious, ideal served with pita chips, vegetables, or crackers.
Ingredients
Scale
Main Ingredients
- 2 medium eggplants (about 1 pound total)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup tahini
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C) to ensure a hot environment for roasting the eggplants evenly.
- Prepare Eggplants: Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle the cut sides with olive oil and sprinkle with salt to enhance flavor and aid roasting.
- Roast Eggplants: Place the eggplants cut side down on a parchment-lined baking sheet. Roast in the oven for 30 to 35 minutes until the flesh is tender and has a slight char, bringing out a smoky flavor.
- Cool and Scoop Flesh: Remove eggplants from the oven and let them cool for about 10 minutes. Then scoop out the soft flesh carefully and transfer it to a food processor for blending.
- Add Seasonings and Blend: Add smoked paprika, garlic powder, onion powder, black pepper, lemon juice, and tahini to the eggplant flesh in the food processor. Blend until the mixture is smooth and creamy.
- Adjust Seasoning and Consistency: Taste your dip and adjust salt or pepper if needed. If the dip is thicker than you prefer, add a little water gradually to reach desired consistency.
- Serve and Garnish: Transfer the smoky paprika eggplant dip to a serving bowl, garnish with freshly chopped parsley. Serve warm or chilled with pita chips, fresh vegetables, or crackers for dipping.
Notes
- You can store the dip in an airtight container in the refrigerator for up to 3 days.
- Adding tahini gives a nutty richness, but you can substitute it with Greek yogurt if preferred.
- For extra smokiness, try using a smoked sea salt instead of regular salt.
- If you like a spicy kick, add a pinch of cayenne pepper during blending.
- This dip is great as a sandwich spread or as a side with grilled meats or vegetables.
