50 minutes
A creamy, smoky, and refreshing dip made with roasted eggplant, yogurt, and aromatic spices.
Medium-sized Eggplant, roasted
each
0 oz
Small Onion, peeled and finely minced
each
Mint, finely minced
tablespoons
teaspoons
teaspoons
teaspoons
Freshly Roasted Ground Cumin Seeds
teaspoons
1. Roast the Eggplant
Place the eggplant directly on a gas burner, turning it occasionally to ensure it roasts evenly on all sides. This process takes about 20-25 minutes and will give the eggplant a beautifully smoky flavor. You’ll know it’s ready when the outside is charred and the inside is soft and pulpy.
2. Peel the Eggplant
Once the eggplant is thoroughly roasted, peel it under cold running water. This will help remove the blackened skin easily, leaving behind the soft, flavorful pulp. Make sure to discard all the charred skin and the stem.
3. Prepare the Eggplant Pulp
Finely mince the peeled eggplant pulp and set it aside in a bowl.
4. Combine Ingredients
In a separate serving bowl, combine the plain yogurt, minced onion, fresh mint, and the minced eggplant. Add the salt, black pepper, cayenne pepper if you desire a bit of heat, and the roasted ground cumin seeds. Mix everything together thoroughly with a fork, ensuring all the ingredients are well incorporated.
5. Refrigerate and Serve
Cover the bowl and refrigerate the dip until you are ready to serve. This dip is best served cold, making it a refreshing hors d’oeuvre for any gathering. Enjoy the blend of smoky, creamy, and spicy flavors that make this dip truly special.
Balance the smoky eggplant with the tang of yogurt, brightness of fresh herbs, lemon juice, and proper seasoning with salt.
To get that coveted smoky flavor, char the eggplant over an open flame on a gas stove, a grill, or under a broiler, rotating every few minutes for an even char.
Use a high-quality, thick yogurt like Greek or labneh for a creamy base. Strain regular yogurt well if using as an alternative.
Drizzle with good quality extra virgin olive oil and sprinkle with smoked paprika or za'atar, or add pomegranate seeds for color and sweetness.
Choose eggplants that are firm, heavy for their size, and have smooth, shiny skin. Smaller eggplants tend to have fewer seeds and can be less bitter, making them ideal for a creamy dip.
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