Roasted Eggplant Dip
This wonderful roasted eggplant dip is incredibly simple to make. If you enjoy hummus, then you will enjoy this dip. Serve it with fresh cut vegetables, flatbreads, crackers and baked pita chips. This dip is smokey, slightly sweet and one of my favourite dips!
Ingredients
Instructions
  1. Adjust an oven rack to the middle position and turn broiler on high heat.
  2. Place eggplant onto the baking sheet lined with aluminum foil and prick in several places using a knife or a fork. This will let the steam escape as the eggplant roasts. .
  3. Broil eggplant 2 minutes on all sides. Rotating so the skin on all sides is charred. The charred skin begin to smell smoky and this will add a lot of smoky flavour to the dip.
  4. When all sides have charred skin, turn off broiler keeping the eggplants in the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled and peel to remove the skin.
  5. Add all ingredients in the food processor and blend on low until all combined.
  6. Garnish with olive oil and za’atar and serve. Delicious cold and warm.