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.