Smoky Eggplant Dip with Yogurt and Zaatar
From Julia Turshen's Small Victories, a beautiful new cookbook I am loving — I've made the eggs fried in olive oil with yogurt and lemon, the lentils with coconut milk, and the whiskey sour with maple syrup. Everything has been incredibly delicious. I served this with flatbread, essentially Lahey pizza dough stretched into a rectangle/oval, drizzled with olive oil, sprinkled with sea salt, and baked on the Baking Steel. Note: I chose to oven roast the eggplant (as oppose to grill) because I was feeling a little lazy and my gas grill is in astonishingly bad shape. If you own a charcoal grill, I imagine you'll be able to impart some serious smokiness into the eggplant flesh — I hope to one day own a charcoal grill again. Know that, however, even with a subtle smokiness, this dip is delicious.
From Julia Turshen's Small Victories, a beautiful new cookbook I am loving — I've made the eggs fried in olive oil with yogurt and lemon, the lentils with coconut milk, and the whiskey sour with maple syrup. Everything has been incredibly delicious. I served this with flatbread, essentially Lahey pizza dough stretched into a rectangle/oval, drizzled with olive oil, sprinkled with sea salt, and baked on the Baking Steel. Note: I chose to oven roast the eggplant (as oppose to grill) because I was feeling a little lazy and my gas grill is in astonishingly bad shape. If you own a charcoal grill, I imagine you'll be able to impart some serious smokiness into the eggplant flesh — I hope to one day own a charcoal grill again. Know that, however, even with a subtle smokiness, this dip is delicious.
- Carbohydrate 16.2351325435473 g
- Cholesterol 0.0574218749514584 mg
- Fat 11.2600807339048 g
- Fiber 9.06657049333569 g
- Protein 3.89815514009391 g
- Saturated Fat 1.58261617353353 g
- Serving Size 1 1 cup (258g)
- Sodium 91.50476588555 mg
- Sugar 7.16856205021158 g
- Trans Fat 0.528141668126555 g
- Calories 163 calories
Step-by-step
- Preheat your oven to 425°F. Place eggplant on a lightly greased or parchment-lined sheetpan. Prick the eggplant in a few spots. Transfer to the oven and roast for about 45 minutes, turning it over halfway through roasting. The skin should be black. (Alternatively: preheat a grill or grill pan over medium high heat. Grill the eggplant until the skin is completely blackened and the flesh feels soft when you pierce it with a paring knife, about 45 minutes. Note: This is the preparation Turshen suggests primarily in the book—the oven method is the alternative—and you will likely get a smokier flavor if you use a grill.)
- Cut the eggplant in half lengthwise and use a spoon to scoop the soft flesh into the bowl of a food processor. Discard the eggplant skin. Add 1/2 teaspoon salt, the tahini, lemon juice, and yogurt to the eggplant and pulse everything a few times just to combine. Note: Julia warns against letting the machine run for longer than a couple of seconds at a time to ensure that the dip has a bit of texture. I don't mind it on the smooth side —the texture of the baba ghanoush at Chickpea that I love so much is on the smooth side — so pulse it to the texture you like. Taste the dip for seasoning and add more salt and/or lemon juice if needed.
- Transfer the dip to a shallow bowl and smooth the surface with the back of a spoon. Drizzle the dip with the olive oil and sprinkle with the mint (if using) and za'atar. Serve immediately, with plenty of warm bread or pita for scooping and dipping.
A Smoky Eggplant Dip That's Anything But Ordinary
This recipe, adapted from Julia Turshen's fantastic cookbook, Small Victories, has quickly become a staple in my weeknight dinner rotation. It's incredibly flavorful, surprisingly easy to make, and perfect for sharing (though I won't lie, I've been known to devour the entire bowl myself!). The smoky eggplant is balanced beautifully by the tangy yogurt and fragrant za'atar, creating a dip that's both sophisticated and comforting. And the best part? It's incredibly adaptable to whatever you have on hand.
I first discovered this recipe while searching for something quick and flavorful to serve with friends. I was immediately drawn to the smoky eggplant – a flavor profile I adore – and the simplicity of the ingredients. I usually prefer grilling my vegetables for that intense smoky char, but on this particular evening, I was feeling particularly lazy. My gas grill was also in a state of disrepair, a testament to my less-than-stellar outdoor maintenance skills. So, I opted for the oven-roasting method outlined in the recipe, and I have to say, it worked wonderfully! While you might achieve a more pronounced smokiness by grilling, the oven-roasted version still held its own. The subtle smoky notes complemented the creamy yogurt and earthy za'atar beautifully. It’s that kind of forgiving recipe that welcomes improvisation.
The beauty of this dip lies in its versatility. I served it with warm pita bread, as suggested in the recipe, but it would also be amazing with crudités, tortilla chips, or even alongside grilled meats or fish. I’ve also experimented with adding a dollop of harissa paste for an extra kick, or some roasted red peppers for added sweetness. The possibilities are truly endless! This is a recipe that speaks to the heart of simple, yet elegant cooking. It’s perfect for a casual weeknight meal, a relaxed weekend gathering, or even a sophisticated dinner party.
One of the things I love most about this dip is how incredibly satisfying it is. The creamy texture of the yogurt perfectly offsets the slightly charred eggplant, creating a harmonious balance of flavors and textures. The za'atar adds a wonderful layer of complexity, with its blend of herbs and spices providing a unique aroma and taste. It's a dip that leaves you feeling both full and refreshed, a rare combination that's always appreciated.
This smoky eggplant dip is more than just a recipe; it's an experience. It's the kind of dish that transports you to a warm, sun-drenched Mediterranean setting, even if you're just enjoying it in the comfort of your own kitchen. It's a testament to the power of simple ingredients, combined with a bit of culinary creativity, to create something truly extraordinary.
So, if you're looking for a delicious, easy, and adaptable recipe to add to your culinary repertoire, look no further. Give this smoky eggplant dip a try, and I promise you won't be disappointed. It's a recipe that will quickly become a favorite, and one that you'll find yourself making time and time again.
Pro Tip: Don't be afraid to experiment with different herbs and spices. A sprinkle of fresh parsley or a dash of cumin can add another dimension of flavor to this already delicious dip. And if you’re feeling adventurous, try using different types of yogurt, like a full-fat Greek yogurt for an extra creamy texture.
The experience of creating this dip, from the initial roasting of the eggplant to the final swirl of olive oil, is a calming and meditative one. It's a simple act of nurturing, both for oneself and for those you choose to share the delicious results with.
