This eggplant dip is bold, textured, and packed with deep, savory flavors. It’s effortlessly simple to make yet tastes like it took hours to perfect. Serve it with crispy crackers or as a delicious addition to a tapas table.
Get ready to enjoy a dish that’s anything but ordinary!
4 eggplants
3 red snack peppers
6 tbsp olive oil
1 tsp True Cinnamon
2 tsp Cumin
2 tsp Black Garlic
Salt and pepper
Juice of 1 lime
50 g pistachios, coarsely chopped
A handfull flat-leaf parsley, finely chopped
Preheat the oven to 200°C (400°F). Halve the eggplants and snack peppers. Cut crosshatch patterns into the aubergine flesh, and remove seeds and stems from the peppers. Place the vegetables on a baking tray lined with parchment paper.
Brush the vegetables with olive oil, and season with salt, pepper, cinnamon, and cumin. Roast in the oven for about 40 minutes, until they are completely tender. If they’re not soft enough, simply give them a few extra minutes in the oven.
Finely chop the eggplants and peppers, and mix them in a bowl with the pistachios, lime juice, Black Garlic, and parsley.
Spread the eggplant dip onto a platter, and top with extra parsley and pistachios.
Serve this delicious dip with crispy crackers as a starter or as part of a tapas night.
Enjoy!
