| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 20g | 3g | 22g |
| sugars | fibre | protein | salt |
| 10g | 11g | 7g | 0.3g |
One of my favorite go-to appetizers is the Persian Hogweed and Eggplant Dip. This vibrant, flavorful dip captures the authentic taste of Persian cuisine and delivers a unique fusion of flavors that’s hard to resist. Derived from a classic Middle Eastern dish, this blend of eggplant and Persian Hogweed, also known as Golpar, is a delightful surprise to your palate.
An Ode to the Eggplant
Among the variety of dishes that I create, I’ve found that the flavor versatility of the eggplant is unparalleled. It’s the star of this exciting recipe, taking on the savory garlic, earthy Persian Hogweed and rich tahini to create a heartily satisfying dip. While eggplant-based dishes are popular in the Mediterranean and Middle Eastern cuisine, I love adding a Tex-Mex twist to make my dishes more distinctive.
The Magic of Persian Hogweed
Persian Hogweed, or Heracleum persicum, as it’s scientifically known, is such an incredible, underappreciated herb. With its distinctively pleasant, wild, and slightly citrusy flavor profile, it’s a game-changer in the dip, adding an extra layer of complexity that makes your tastebuds sing.
Healthful and Delicious
Part of the appeal of this Persian Hogweed and Eggplant Dip lies in its health benefits, which are numerous. Eggplants are rich in fiber, vitamins, and minerals, while Persian Hogweed has been used in traditional medicine for its anti-inflammatory and antioxidant properties. The tahini, a paste made from sesame seeds, boasts a solid nutrient profile too, providing an ample amount of healthy fats. The garlic and cumin provide a slight spicy kick while boosting your immunity. Needless to say, this dip offers a flavorful journey that your body appreciates.
Familiar yet refreshingly different, this Persian Hogweed and Eggplant Dip pairs excellently with warm pita bread or crisp, fresh veggies. It’s a fantastic addition to any mezze platter, similar to a beloved baba ganoush but with a unique Persian twist. It also works well as a wholesome spread on sandwiches. So give this recipe a try and introduce your taste buds to a new world of flavors.
What You’ll Need
- 2 Medium-Sized Eggplants
- 1 Cup of Persian Hogweed (also known as Heracleum persicum or Golpar)
- 4 Cloves of Garlic
- 1/2 Cup of Tahini
- 1/4 Cup of Olive Oil
- 1/4 Cup of Lemon Juice
- 1/4 cup of Fresh Parsley
- 1 Teaspoon of Ground Cumin
- Salt to taste
- Pepper to taste
Method
Step One
Firstly, preheat your oven to 400 degrees F (200 degrees C). While waiting for the oven to reach the right temperature, take your eggplants and pierce them with a fork to allow heat to penetrate its interior, speeding up the cooking process and avoiding possible explosion of the eggplants.
Step Two
Place the eggplants on a baking sheet and cook in the preheated oven for about 40-45 minutes, or until they are soft. Once done, remove them from the oven and let them cool.
Step Three
While the eggplants are cooling, you can prepare the other ingredients. Take the Persian Hogweed and garlic then slightly roast them in a pan for couple of minutes until aromatic. Set them aside to cool as well.
Step Four
When eggplants are cooled, peel off the skin and put the flesh in a food processor together with roasted Persian Hogweed and garlic, tahini, olive oil, lemon juice, fresh parsley, cumin, salt and pepper. Then, process everything until a smooth dip or purée consistency is achieved. Alternatively, you can mash everything with a fork if you prefer a chunkier texture.
Step Five
Transfer your Persian Hogweed and Eggplant Dip in a bowl and garnish with a sprig of fresh parsley. Serve it with flatbread or vegetable sticks of your choice. Enjoy this rich and flavorful dip that’s perfect for sharing!
