Smoky Spiced Eggplant Dip
Updated Oct. 8, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1medium eggplant (about 1 pound)
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- 2medium shallots, finely chopped
- 4garlic cloves, finely chopped
- 1teaspoon sweet paprika
- 1teaspoon ground cumin
- ½teaspoon freshly ground black pepper
- ¼teaspoon ground cayenne, plus more to taste
- 1(14-ounce) can whole peeled tomatoes
- Kosher salt
- ¼cup chopped fresh parsley (optional), plus more for topping
- ½cup whole-milk Greek yogurt
- Crackers or warm bread
Preparation
- Step 1
Heat a dry cast-iron skillet over medium until smoking, about 7 minutes. Place the whole eggplant in the skillet. Let the skin sear, undisturbed, until it turns from shiny purple to a muted dark brown, about 5 minutes. Turn the eggplant using tongs and repeat on another side. Continue searing and turning the eggplant until all the skin is charred and nearly flaking off, about 40 minutes total. The eggplant should feel mushy and soft. Transfer the eggplant to a plate.
- Step 2
When the eggplant is cool enough to handle, peel off the charred skin. Set the peeled, mushy eggplant in a colander in the sink. (Draining the juices will eliminate some of its bitterness.)
- Step 3
While the eggplant chars, in a medium saucepan, heat the olive oil over medium. Add the shallots and sauté until translucent and softened, about 3 minutes. Add the garlic, paprika, cumin, black pepper and cayenne, and cook just until fragrant, 1 minute. Carefully add the tomatoes and their juices, crushing them with your hands as you add them, or using the back of a wooden spoon to break them up in the pan. Stir to combine.
- Step 4
Transfer the drained eggplant to a cutting board, discard stem, and chop finely. Add it to the tomato mixture in the pan along with a hefty pinch of salt. Stir to combine, bring to a simmer and cook, stirring occasionally, until some of the liquid has reduced, 10 to 15 minutes. Stir in the parsley (if using), taste and adjust the seasoning. Remove the pan from the heat.
- Step 5
Spread the warm dip in a shallow bowl. Dollop the yogurt on top. Drizzle with olive oil, top with more parsley (if using) and another pinch of cayenne, if you like. Serve with crackers or warm bread.
Private Notes
Comments
Could this rosating of the eggplant be done in an oven on high broil? That’s how I roast eggplant for baingan bharta..
Followed the recipe as is and it is hella good. I'm eating it with Naan. I would like to eat it forever. Thank you
Charring the eggplant over the grill is a much easier way to cook it, that's how I make them when I make my Romanian eggplant dishes. Same smoky flavor, none of the smoke inside the house.
WOW this was a major hit for a luncheon I catered. A few never had eggplant before and were blown away by how good this is. I served it on scallion pancakes (using olive instead of sesame oil). It was gone in seconds.
Definitely would just grille the whole eggplant!
I made this for a potluck and agree it is delicious! Also, based on the comments of others, I only used 1/2 can of tomatoes, which was the correct call. The smoky kitchen is for real! If I didn't have lots of windows and good air flow, that might have been a problem – I think I'll try grilling next time. But in any case, this is a fantastic dip!
I kept the oven fan on high and it was not a problem.