Eggplant Dip
Creamy eggplant dip is flavored with garlic and spices for a wonderful appetizer option.
Servings: 6
Ingredients
- 1 large eggplant about 16-20 ounces
- 1 head garlic
- 1/2 teaspoon extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground sumac
- 1/8 teaspoon ground black pepper
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Prick the eggplant all over with the tip of a sharp knife and place on the baking sheet. Cut the top off the garlic head, exposing the cloves. Rub the olive oil onto the cloves, then wrap the head in a square of foil. Set on the baking sheet.
- Roast for 1 hour, turning the eggplant halfway through. After 1 hour, remove the garlic. Turn the eggplant again and continue cooking for 15-20 minutes, until very soft. Let cool until easily handled.
- Slice eggplant down the middle and scoop out flesh into a sieve set over a bowl or the sink. Let drain 30 minutes.
- Scoop the eggplant into a food processor. Squeeze the roasted garlic cloves from the skin and add to the processor, along with the yogurt and spices. Blend until completely smooth.
- Taste and adjust seasoning. To serve, spread into a shallow bowl and sprinkle with extra smoked paprika and chopped parsley.
Notes
- Makes about 1 ½ cups.
- Store in an airtight container in the refrigerator for up to 3 days.
