Transform eggplant into a smoky, snack-able 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. This is also where you can adjust consistency using vegetable stock or stock of choice. 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.