There’s something about roasting that transforms eggplant into a velvety-soft caramelized flavor bomb. Fair warning: This dip is addictive!
Ingredients
- 1 large eggplant
- 1 cup plain yogurt
- 1 tablespoon tahini (optional)
- 1–2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
- Fresh-ground black pepper to taste
- To finish: 2–3 tablespoons dukkah
- Fresh mint, to taste
Instructions
Preheat oven to 400°F.
Wash and dry eggplant. Pierce all over with a metal skewer and place on a baking sheet. Roast in the oven until shriveled and soft, turning once, about 25 minutes. Leave to cool.
In the meantime, mix together yogurt, tahini, garlic, spices and salt to taste in a medium bowl. When the eggplant is cool, chop until it resembles a coarse mash. (Note: I leave the skin on but if you prefer a smoother final result, strip the skin). Combine in the bowl with the yogurt.
When ready to serve, spoon the eggplant yogurt dip in a shallow bowl and sprinkle dukkah on top. Garnish to taste with fresh mint.
