In most of the Mediterranean countries we can find different versions of eggplants spreads or dip.
This popular Arab dip often served as appetizer is the creamier cousin of hummus.
In this version I replaced 1/4 cup tahini with self-roasted sesame seeds and plain yogurt.
We really liked this version or you can use as a spread for sandwiches.
We love to serve this not only as appetizer but we find that this is perfect combined with a meal: for example grilled meat and pitta. You can use it as a spread for sandwiches as well.
- 2 big eggplants, pricked with a fork
- 1 garlic clove, chopped
- 3 tablespoons lemon juice
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 teaspoons chili flakes or 1/4 teaspoon smoked paprika, plus little extra for topping (quantity to taste)
- 2 teaspoons ground cumin
- 2 tablespoon roasted sesame seeds, plus a little extra for topping
- 2 tablespoons plain yogurt, drained or Balkan style (optional)
- Salt to taste
- 1/4 cup olive oil, plus a little extra olive oil for drizzling
- Place eggplants in the oven at 220°C/425°F, bake and roast them until fork tender, this takes about 30 to 40 minutes.
- Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor.
- Pulse a few times for a rough consistency, or puree until smooth. It’s up to your taste!
- Reserve. Add eggplant and remaining ingredients and process until smooth.
- Salt to taste. You may like to add more lemon juice.
- Transfer to a bowl and sprinkle with a little chili flakes and sesame seeds, drizzle with a little olive oil and serve with pita bread or crackers.