Smoky Eggplant Dip
This smoky eggplant dip is inspired by the classic Mediterranean baba ganoush. Charred eggplant, yogurt, and tahini makes this dip smoky and full of flavor. An easy vegetarian dip recipe!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 3 cups
Ingredients
Smoky Eggplant Dip
- 2 globe eggplants, cut in half and scored in a diamond pattern
- 2/3 cup plain greek yogurt or skyr
- 1/3 cup tahini
- 2 large garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 teaspoons sumac
- 2 teaspoons za'atar
- 1 teaspoon ground cumin
- salt and pepper, to taste
Homemade Pita Chips
- 6 pitas, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon za'atar
Instructions
Pita Chips
- Preheat an oven to 400 F. Toss the wedges with olive oil, salt, and za'atar and spread them in an even layer on a baking sheet. Bake for 12-15 minutes until crispy and toasted.
Smoky Eggplant Dip
- Brush the cut side of the eggplant with olive oil. Heat a grill pan or cast iron skillet over medium-high heat and char the eggplant cut side down for 6-8 minutes until very dark brown. Flip the eggplant and cook for another 2-3 minutes. Transfer to a plate and cool slightly.
- Once the eggplant is cool enough to handle, scrape the flesh away from the skin with a spoon.
- In the bowl of a food processor, combine the eggplant and all the remaining ingredients. Pulse until smooth and everything is chopped up. Season to taste with salt and pepper.
- Transfer the dip to a bowl, drizzle with more olive oil, sprinkle with za'atar and serve with pita chips.