Description
A smoky and lip-smackingly delicious eggplant dip spiced with harissa and perfect to enjoy with flaky flatbreads.
Ingredients
Scale
- 1 eggplant
- 1/4 cup harrisa
- 1 tablespoon tahini
- 2–4 garlic cloves
- 1 tablespoon olive oil
- salt to taste
- 1 teaspoon paprika
- pepper to taste
Instructions
- Roast the eggplant on a grill or directly on the flame until skin is charred. Place it in a bowl of water and once cooled, remove the skin.
- Sprinkle salt, pepper and olive oil on garlic cloves and wrap them in aluminum foil.
- Preheat oven to 180 degrees. Roast it in preheated oven for 10 minutes.
- In a food processor pulse the eggplant with garlic, harissa, tahini, salt, pepper, and olive oil.
- Season with more salt and pepper if required. Serve with pita chips.
Notes
Make sure to roast the eggplant properly to get that extra smokiness
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dip
- Cuisine: Mediterranean, Middle Eastern