Saffron Mosaic · Starters

Smoky Eggplant & Tomato Dip

Name: Smoky Eggplant & Tomato Dip
Total time: 70 min
Yield: 4 servings
Ingredients: 600 g Eggplant; 300 g Tomato; 3 cloves Garlic; 10 g Parsley; 0.5 whole Lemon; 2 tbsp Olive oil; 0.75 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 whole Pita breads

Soft roasted eggplant folded into a thick cumin-and-tomato base, with a little smoked paprika and warm pita for scooping.

70 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant600 g
Tomato300 g
Garlic3 cloves
Parsley10 g
Lemon0.5 whole
Olive oil2 tbsp
Ground cumin0.75 tsp
Smoked paprika0.5 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Pita breads2 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in pita; check bread labels for sesame, milk and other allergens.

Method

Roast the eggplant

Heat the oven to 220°C (425°F). Wash the eggplant, remove its stem and halve lengthwise. Lightly score the flesh without cutting through the skin, brush the cut faces with 1 tbsp oil and place cut-side down on a lined tray. Roast for 35–45 minutes, until completely soft and collapsed when pressed with a spoon.

Cook the tomato base

Meanwhile, wash and finely dice the tomatoes, mince the garlic and chop the parsley. Heat the remaining 1 tbsp oil in a skillet over medium-low heat. Stir in the garlic, cumin and paprika for 30 seconds. Add the tomatoes, salt and pepper. Simmer uncovered for 12–15 minutes, stirring regularly, until the tomatoes have broken down and the mixture is thick. Turn off the heat while the eggplant finishes.

Combine and reduce

Let the eggplant cool for 5 minutes, then scoop out the flesh and discard the skins. Chop or mash the flesh and stir it into the tomatoes. Cook over medium-low heat for 5–8 minutes, stirring and pressing with a spoon, until the dip holds a soft mound rather than releasing a watery puddle. Remove from the heat and add the juice from the half lemon and most of the parsley.

Warm the pita and serve

Wrap the pita in foil and warm in the oven for 4–5 minutes. Cut into triangles. Spoon the dip into a shallow bowl, finish with the remaining parsley and serve warm, with half a pita per person. Refrigerate any leftovers promptly.

Smoked paprika supplies a gentle smoky note without needing a gas burner or outdoor grill. Use pita made without milk, egg or honey to keep this dish vegan.

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