Sumac Eggplant Dip Recipe
Sumac Eggplant Dip
For eating with a spoon - standing in front of the fridge
Oh golly, I grow tons of eggplants just to make this recipe. Not even joking. This is something that I make throughout the summer, and put any extra into the freezer to bring out in the winter. It is one of my favorite dips and I’ll often be caught standing in front of the fridge just eating this with a spoon.
Ingredients
2 asian eggplants | halved
4 cloves garlic
4 tablespoons olive oil | plus more for roasted the eggplant
2 tablespoons greek yogurt
1 tablespoon tahini
1 tablespoon lemon juice | freshly squeezed
1 tablespoon sumac
chili powder | to taste
salt | to taste
Instructions
Step One
Preheat the oven to 400 degrees. Spread the eggplant out on a baking sheet and drizzle over some olive oil over the top and sprinkle with salt. Bake until well charred - about 30-40 minutes. Just before the last 10 minutes, add the garlic cloves to the baking sheet with the eggplant. Once done, pull from the oven and let cool slightly.
Step Two
Add all of the ingredients to a food processor or blender. Blend until smooth. Taste. Adjust seasonings. Serve. Enjoy.