Djiboutian Spiced Eggplant Dip (Trempette d'Aubergine Épicée Djiboutienne)

This Trempette d'Aubergine Épicée Djiboutienne, or Djiboutian Spiced Eggplant Dip, is a flavorful and aromatic dish that is perfect for dipping with bread or vegetables. It's a popular appetizer in Djiboutian cuisine and is sure to impress your guests with its unique flavors.

Djiboutian Spiced Eggplant Dip (Trempette d'Aubergine Épicée Djiboutienne)

Ingredients

  • 2 large eggplants, roasted and peeled
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Salt to taste
  • Juice of 1 lemon

Instructions

  1. In a bowl, mash the roasted and peeled eggplants.
  2. Heat the olive oil in a pan over medium heat and sauté the minced garlic until fragrant.
  3. Add the mashed eggplant, cumin, paprika, cayenne pepper, and salt to the pan. Cook for 5-7 minutes, stirring occasionally.
  4. Remove from heat and let the mixture cool to room temperature.
  5. Once cooled, stir in the lemon juice and adjust seasoning if needed.
  6. Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Mixing bowl Saucepan Spatula

Tools

Knife Cutting board Roasting pan

Serving suggestions

Serve the Trempette d'Aubergine Épicée Djiboutienne with warm pita bread, sliced baguette, or fresh vegetable sticks.

Tips & tricks

For a smokier flavor, you can roast the eggplants directly over an open flame before peeling and mashing them.

Cost

$8