Smoky Eggplant Dip
I grew up eating baba ganoush from the grocery store but this version is way better - charring the eggplant in a cast iron skillet gives it that smoky flavor without needing a grill.
Ingredients
Smoky Eggplant Dip
- 3 globe eggplants, cut in half and scored in a diamond pattern
- 1 cup plain Greek yogurt or skyr
- 1/2 cup tahini
- 3 large garlic cloves
- 1/4 cup fresh lemon juice
- 1 1/2 tsp lemon zest
- 3 Tbsp olive oil
- 1 Tbsp sumac
- 1 Tbsp za'atar
- 1 1/2 tsp ground cumin
- Salt and pepper, to taste
Pita Chips
- 9 pitas, cut into wedges
- 3 Tbsp olive oil
- 1 1/2 tsp sea salt
- 1 1/2 Tbsp za'atar
Instructions
- Preheat oven to 400F.
- Toss pita wedges with olive oil, salt, and za'atar; spread on baking sheet.
- Bake pita chips for 12-15 minutes until crispy and golden.
- Brush eggplant halves with olive oil and char cut-side down in hot cast iron skillet for 6-8 minutes.
- Flip eggplant and cook skin side for 2-3 more minutes.
- Cool eggplant 10 minutes, then scrape flesh from skin.
- Combine eggplant flesh, yogurt, tahini, garlic, lemon juice, lemon zest, olive oil, sumac, za'atar, and cumin in food processor.
- Pulse until smooth but slightly chunky.
- Season with salt and pepper to taste.
- Transfer to serving bowl, drizzle with olive oil, sprinkle with za'atar.
- Serve with pita chips.
Notes
Dip keeps in refrigerator for 3-4 days and tastes better the next day.