Chunky Mediterranean Eggplant Dip

April 28, 2015 16 Comments

Chunky Mediterranean Eggplant Dip

As I flipped through the pages of the new + absolutely gorgeous Bowl + Spoon by Sara Forte (photographed by her super talented husband Hugh Forte), my first stop was this Chunky Mediterranean Eggplant dip, mysterious without a photograph, but super intriguing with with its description. It’s a riff on two of Sara’s favourite Middle Eastern dips, which just so happen to be my favourite too.

I read through the ingredient list quickly realized than it was going to be so much more than just a riff on two dips. One of the best about Sara’s recipes is the abundant use of herbs and powerful flavours, and this dip is the perfect example.

Chunky Mediterranean Eggplant Dip

As I cook my way through Ottelenghi’s books, I accumulate odd-ish ingredients like za’atar and pomegranate molasses. While za’atar has already become a regular member of my dried herb + spice family, pomegranate molasses is still used with a bit of caution. I was super thrilled to have another recipe to use it in and I’m finding myself more and more comfortable playing with it as I observe its behaviour in other tried and true recipes.

Bowl + Spoon is beautiful, well thought out, and full of great recipes that are simple enough to serve in a bowl and with a spoon, made of fresh and healthy ingredients, and bursting with awesome ideas. I’m loving it, Sara + Hugh. Thank you!

Chunky Mediterranean Eggplant Dip

Chunky Mediterranean Eggplant Dip

Chunky Mediterranean Eggplant Dip

Adapted from Bowl + Spoon . I made a few small changes (noted below).

Ingredients

  • 1 large (or two small-ish) eggplants (about 1 lb)
  • 1 clove of garlic
  • 1 small shallot
  • 3/4 tsp. sea salt
  • 1/8th tsp. cayenne pepper
  • 1.5 tsp. za’atar + more for garnish
  • 1 Tbsp. freshly squeeze lemon juice
  • 2 Tbsp. extra virgin olive oil + more for finishing
  • 2 Tbsp. tahini
  • 1 Tbsp. pomegranate molasses (you can sub some extra lemon juice + a spoon of honey)
  • 2 cups (or 1 can) of cooked chickpeas
  • 1/4 cup chopped flat parsley
  • 1/4 cup coarsely chopped cilantro + more for garnish
  • 2 Tbsp. mint leaves

Instructions

  1. Turn on the broiler, poke some holes in the eggplant, and broil for about 20 – 30 minutes (this really depends on the heat of your broiler and the size of the eggplant), rotating every 5 – 10 minutes, until the eggplant collapses and is charred on all sides. Remove, and let it cool.
  2. Combine the garlic, shallot, salt, pepper, za’atar, lemon juice, olive oil, tahini, and pomegranate molasses in your food processor and pulse until well combined.
  3. When the eggplant is cook to touch, peel it and roughly chop it.
  4. Add eggplant, chickpeas, and herbs to the food processor and pulse several times, until combined, yet still chunky. Unlike hummus (which I liker perfectly smooth), this dip is best with some texture, so keep that in mind and give it a little taste between pulses until it reaches the desired consistency.
  5. Transfer the dip to a bowl, drizzle with extra olive oil, sprinkle with za’atar (I also used a little sumac), garnish with some more herbs, and serve with veggies, crackers, or pita chips.

Notes

The recipe called for red wine vinegar, but I swapped in lemon juice, as my husband doesn’t like vinegar. I replaced 1 tsp. of black pepper with 1/8th tsp. of cayenne and increased the salt from 1/2 tsp. to 3/4 tsp. (personal taste). I also left out the mint (didn’t have any, despite my profile picture).

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April 28, 2015

16 Comments

  1. Reply

    Felicia @ Ingredient1

    April 28, 2015

    You just reminded me how delicious broiled eggplant is. This dip is a must try! (+ Pomegranate Molasses – super interesting! Have never tried cooking with it before!)

  2. Reply

    Thalia @ butter and brioche

    April 29, 2015

    I have to guiltily admit I usually just store buy my dips but after seeing this post eggplant dip I definitely am inspired to try it. Looks divine – especially on that tartine!

    • Reply

      Sofia

      April 29, 2015

      I also turn to store bought dips sometimes, but whenever I make them at home I’m reminded about how much better they taste that way. Hope you give it a try! Thanks, Thalia :)

  3. Reply

    Brianne

    April 29, 2015

    This sounds amazing. I’ve been craving eggplant lately, but the ones at the grocery store are so big and flavorless that I just can’t buy them. Sigh. I need to get my hands on that book, too–I’m spending my work weeks away from home this summer, and a bowl and spoon is my most favorite way to eat! I imagine I could cook through it over the next few months. Better get on that!

    • Reply

      Sofia

      April 29, 2015

      Agh I know what you mean about the eggplant! I hate to say this but with all the flavours in the dip, the eggplant took the back seat. Can’t wait to make this again when it’s actually in season. Thanks, Brianne :)

  4. Reply

    Rachel (LittleChefBigAppetite)

    April 29, 2015

    I love both of these things SO much, I know this must be incredible Pinning to make this weekend!

    • Reply

      Sofia

      April 29, 2015

      Thanks, Rachel :) Let me know how it turns out if you make it!

  5. Reply

    lynsey | lynseylovesfood

    April 30, 2015

    I have the same sentiments about pomegranate molasses. So excited to have another recipe to use it in!!! xo

    • Reply

      Sofia

      April 30, 2015

      Thanks, Lynsey :) I knew there would be someone as excited about that as I am. It’s so delicious, but just too unusual to throw in to random things, like I normally do with other ingredients.

  6. Reply

    Millie | Add A Little

    May 2, 2015

    This looks absolutely delicious – I’m such an eggplant addict!

  7. Reply

    Malou

    August 21, 2016

    This looks great!

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