Charred eggplant dip

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This smoky eggplant dip calls for charring whole eggplant on a grill or over an open flame until the skin is blackened. The rest is easy: pulse the eggplant flesh in a food processor with tahini, Greek yogurt, salt, and fresh lemon, and before serving, drizzle with olive oil and sprinkle with za'atar. Yum. // alexandracooks.com Eggplant Dip, Za Atar, New Cookbooks, Middle Eastern Recipes, Appetizer Dips, Eggplant, Hummus, Appetizer Recipes, Olive Oil

From Julia Turshen's Small Victories, a beautiful new cookbook I am loving — I've made the eggs fried in olive oil with yogurt and lemon, the lentils with coconut milk, and the whiskey sour with maple syrup. Everything has been incredibly delicious. I served this with flatbread, essentially Lahey pizza dough stretched into a rectangle/oval, drizzled with olive oil, sprinkled with sea salt, and baked on the Baking Steel. Details here. Note: I chose to oven roast the eggplant (as oppose to…

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