Transform eggplant into a smoky, snackable dip that's perfect for happy hour or any hour for that matter! We love the smoky two-step from our Smoked Extra Virgin Olive Oil and Smoked Sweet Paprika. Our Pomegranate Balsamic Vinegar makes for a sweet finishing touch. Absolutely delicious.
1 large eggplant, peeled and cut into thick slices
Smoked Extra Virgin Olive Oil
2 cloves garlic, grated
¼ cup Tahini
1 tsp Sweet Smoked Paprika
Juice of half a lemon (plus more adjusting flavor)
Pine Nuts and Pomegranate Balsamic for garnish
Preheat oven to 400 degrees. Sprinkle the eggplant slices with salt and place in a colander or rack-lined sheet pan and allow any excess liquid to drain away—about 20 mins. Rinse and pat dry.
Cut into cubes and place on a parchment lined sheet pan and drizzle with Smoked Extra Virgin Olive Oil and a little more salt. Roast until tender and starting to brown—about 25 mins. Remove from the oven and allow to cool. Move ¾ of the eggplant to a food processor and process with the tahini, garlic, Sweet Smoked Paprika, lemon and a big handful of parsley. Fold in the remaining cubed eggplant for texture. Taste and adjust with more salt and lemon juice. Garnish with lots of parsley, pine nuts and a drizzle of Pomegranate Balsamic Vinegar. Serve with warm Naan.