Sumac Roasted Eggplant Dip (متبل الباذنجان بالسماق)

This Palestinian dish is a flavorful and versatile roasted eggplant dip, perfect for serving as an appetizer or side dish. The smoky flavor of the eggplant pairs perfectly with the tangy sumac, creating a delicious and unique dip.

Sumac Roasted Eggplant Dip (متبل الباذنجان بالسماق)

Ingredients

  • 2 large eggplants
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sumac
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • Salt to taste
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 40 minutes, or until the skin is charred and the flesh is soft.
  3. Let the eggplants cool, then peel off the charred skin and place the flesh in a colander to drain excess liquid for 10 minutes.
  4. In a food processor, combine the eggplant flesh, olive oil, garlic, sumac, tahini, lemon juice, and salt. Blend until smooth.
  5. Transfer the dip to a serving bowl, garnish with fresh parsley, and drizzle with a little more olive oil before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Oven

Nutritional facts per 1 serving

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

Supplies

Baking sheet Food processor Colander

Tools

Fork Serving bowl

Serving suggestions

Serve the sumac roasted eggplant dip with warm pita bread, fresh vegetables, or as a spread for sandwiches and wraps.

Tips & tricks

For a smokier flavor, you can also roast the eggplants on a grill instead of in the oven.

Cost

$8