| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 14g | 2g | 15g |
| sugars | fibre | protein | salt |
| 9g | 7g | 5g | 0.2g |
Why I Love Saudi Arabian Roasted Eggplant Dip
There’s a certain magic in the simple act of blending ingredients in a bowl. Especially when the resulting dish is as exuberant as the Roasted Eggplant Dip, a Saudi Arabian gem that cradles your palate with an infusion of beautifully subtle flavors.
I’m Eva Torres, and much like defined dance steps and rhythm, cooking is a choreography for me. While I have been cradled in the warmth of Cuban and Spanish cuisine for most of my life, there’s something exciting about venturing beyond the familiar and discovering new tastes. And the Roasted Eggplant Dip, with its beautiful dichotomy of bold and soothing flavors, is proof.
A Lyrical Blend of Flavors
This dip is an ensemble of harmoniously marinated ingredients. The smoky sweetness of roasted eggplants, the nuttiness of tahini, the poignant freshness of garlic, the tang of lemon juice, and the earthy spice notes of cumin all blend into a narrative that is as rich in flavors as it is in story.
Despite my roots in Caribbean and Spanish cooking, Asian and Middle Eastern recipes, like this one, never cease to amaze me. It reminds me of the Mesopotamian trendsetter dish Mutabal – a similarly eggplant-based delight. Although the ingredients might be relatively common, the final Roasted Eggplant Dip is nothing short of extraordinary.
From Inspiring Chefs to Inspiring Kitchen Dancers
One of the Batons in my culinary relay has been the work of Yotam Ottolenghi. An Israeli-British chef, known as a beacon of Middle-Eastern cuisines, and while he doesn’t directly inspire this recipe, his philosophy of playful, ingredient-focused cooking does. The presence of tahini and cumin tradition in Ottolenghi’s creations bear a striking resemblance to this Roasted Eggplant Dip.
What I love about this recipe, akin to a dance routine, is its versatility. Liven up your flatbread or raw veggie snack, or pair it with a lunch spread of salads, skewers, and perhaps even a Spanish tapa or two. The Roasted Eggplant Dip is a culinary chameleon, adding a spark to a casual dinner or sitting comfortably amidst a banquet.
So even though my heart sways to the rhythm of Spanish and Caribbean melodies, dishes like this Roasted Eggplant Dip teach me a new step in my culinary dance. It opens a world filled with unique flavor combinations and courageous ingredient pairings, pushing me to create a tune that not only pleases the tastebuds but warms the heart as well.
What You’ll Need
- 2 large-sized eggplants
- 5 cloves of garlic, minced
- 1/4 cup of lemon juice
- 1/4 cup of tahini (sesame paste)
- 1/4 cup of extra virgin olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of sesame seeds for garnish (optional)
Method
Step One
Preheat your oven to 450 degrees F (230 degrees C). Pierce the eggplants with a fork in several places. Place the eggplants on a baking sheet and roast them in the preheated oven for about 40 minutes, or until very soft. Allow them to cool.
Step Two
Once the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large bowl. Discard the skin.
Step Three
Add the minced garlic, lemon juice, tahini, olive oil, cumin, salt, and black pepper to the bowl with the eggplant. Use a fork to mash the mixture together until it’s well combined. For a smoother consistency, you can also use a food processor or blender.
Step Four
Stir in the chopped fresh parsley. Taste the dip and adjust seasoning to your preference. If you want it to be more tangy, add more lemon juice. If you prefer it saltier, add more salt.
Step Five
Transfer the dip to a serving bowl. Drizzle a little extra olive oil on top, if desired. Sprinkle with sesame seeds for garnish, if using. The dip can be served with pita bread, crackers, or vegetable sticks. Enjoy!
