Roasted Eggplant and Tomato Dip
Updated: Jul 6, 2019
This recipe boasts flavors from the Middle East that can be made in any kitchen. It's a creamy savory dip with fresh flavors that leave your tastebuds dancing and can be shared at a party or simply enjoyed at home.
Especially at a summer farmer's market, the eggplant, tomatoes and parsley are easy to grab. Just writing about this recipe makes me hungry to make it again soon!
Roasted Eggplant and Tomato Dip (makes about 2 cups)
6 cloves garlic
1/2 teaspoon sea salt
2 tablespoons olive oil
5 medium tomatoes
1 teaspoon ground cumin
½ teaspoon sumac (optional)
pinch of ground cayenne
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
Preheat broiler with oven rack 6 inches below heating element. Line a rimmed baking sheet with aluminum foil and lightly grease with cooking spray. Cut eggplants in half lengthwise and place cut side down on baking sheet. Broil for 20 minutes, until blackened and collapsed. Remove from oven and allow to rest until cool enough to handle. Scoop flesh from eggplants. Place in a colander to drain. Discard skin and any large pockets of seeds. Squeeze out extra juices and chop eggplant.
Meanwhile, in a medium saucepan with boiling water, blanch tomatoes for 2 to 3 minutes. Remove from water with a slotted spoon and allow to rest until cool enough to handle. Skin should peel easily from tomato. Slice peeled tomato in half and remove seed pockets. Chop remaining tomato flesh.
In a large saucepan, heat olive oil until shimmering. Add tomatoes, garlic, cumin, sumac, salt and cayenne. Cook for about 20 minutes until tomatoes have created a sauce and most of the moisture has evaporated. Add eggplant. Using the back of a spoon, crush any large lumps. Stir in cilantro and cook for 10-15 minutes, stirring often, until a moist thick mixture has formed. Fold in lemon juice (and a little extra olive oil, if desired, for consistency). Season with salt, to taste, as needed. Serve at room temperature with toasted pita bread. Enjoy!
This dip can be stored in the refrigerator in a covered container for 2-3 days.
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