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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Let the eggplants cool, then peel off the charred skin and place the flesh in a colander to drain excess liquid for 10 minutes.
- In a food processor, combine the eggplant flesh, olive oil, garlic, sumac, tahini, lemon juice, and salt. Blend until smooth.
- 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