Smoky Paprika Eggplant Dip

November 10, 2017

Smoky Paprika Eggplant Dip
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Smoky Paprika Eggplant Dip
Print Recipe
  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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Smoky Paprika Eggplant Dip