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Weekly CSA Recipe:
Smoky Paprika Eggplant Dip

Charred eggplant is blended with spices to create a smooth and creamy dip that’s perfect for almost everything.

November 10, 2017

Weekly CSA Recipe

Are you sick of eggplant? Or, have my recipes for Smoky Stuffed Eggplant, Roasted Vegetable Polenta, and Eggplant-Stuffed Bell Peppers completely changed the way you think about this shiny purple vegetable? That’s what I thought! Lucky for you, I’m back at it with this flavorful, life-altering, downright delicious Smoky Paprika Eggplant Dip.

There’s something to be said for a versatile dip that can replace mayo on your sandwich, be the star of a fancy cheese board (despite the fact that it is indeed not cheese), or simply enjoyed straight off the spoon. This Smoky Paprika Eggplant Dip is just that. It starts with a local eggplant from Tucson CSA, which is charred for a wonderful smoky flavor. Then, the tender flesh is given a few whirls in the food processor with some nutty tahini, zesty lemon juice, and smoky paprika. What you’re left with is a velvety, garlicky, smoky dip that (warning) you might dream about for weeks to come.

The solution? Have a bowl on hand at all times.

Smoky Paprika Eggplant Dip
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Smoky Paprika Eggplant Dip
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Ingredients
Servings:
Instructions
  1. Heat the broiler to high. Place the eggplant on an oven-safe baking sheet. Broil the eggplant for 6-7 minutes on each side, until the skin is heavily charred.
  2. Heat the oven to 350º. Use your fingers to rub the surface of a baking sheet with olive oil. Sprinkle the baking sheet liberally with sea salt.
  3. Cut the eggplant in half lengthwise. Place the eggplant halves flesh-side down on the prepared baking sheet. Continue baking for 10-15 more minutes, or until the flesh is completely tender. Allow the eggplant to cool.
  4. Once the eggplant is cool enough to handle, scrape the flesh into the bowl of a food processor or blender. Add the tahini, garlic, lemon juice, smoked paprika, cumin, and sea salt and blend everything together until it makes a creamy dip. Taste for more seasonings. Serve with dippers, such as bread, crackers, carrots, or cucumbers.
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