Spicy Roasted Eggplant Dip with Cherry Pepper Spread
This smoky Middle Eastern-inspired dip transforms whole roasted eggplants into a creamy, flavorful spread with a spicy kick from cherry pepper spread. The eggplants are roasted until tender and caramelized, then blended with tahini, garlic, and warm spices like paprika and cumin. Perfect for entertaining or casual gatherings, serve with pita chips, crostini, or fresh vegetables for dipping.
Ingredients
- 3 medium eggplants
- 2 tablespoons olive oil
- 2 tablespoons cherry pepper spreadharissa1:1spicy
similar heat level
- 1 clove garlic
- ½ tablespoon tahini
- ½ lemon, squeezed
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 425°F
- 2
Place whole eggplants on parchment-lined baking sheet and roast for 1 hour, rotating occasionally
- 3
Remove from oven and cool for 30 minutes
- 4
Cut eggplants in half and scoop out flesh, discarding skins
- 5
Mash eggplant with wooden spoon and strain off excess liquid
- 6
Mince garlic in small food processor
- 7
Add olive oil and lemon juice to garlic and pulse together
- 8
Combine eggplant, tahini, paprika, cumin, and garlic mixture in bowl and stir well
- 9
Transfer mixture to food processor and pulse until smooth
- 10
Stir in cherry pepper spread and season with salt and pepper to taste
- 11
Transfer to serving dish and garnish with olive oil and extra cherry pepper spread
Tips
Allow roasted eggplant to drain excess liquid for better texture and prevent watery dip
Rotate eggplants during roasting to ensure even cooking and prevent burning
Adjust cherry pepper spread amount to control spice level according to preference
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead and refrigerated
Serve with pita chips, crostini, or fresh vegetables
Common Mistakes
Don't skip draining excess liquid to avoid watery consistency
Don't under-roast eggplants to ensure proper smoky flavor development
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a food processor?
Yes, mash thoroughly by hand with a fork or potato masher for a chunkier texture, though it won't be as smooth.
How long will this dip keep in the refrigerator?
Store covered in refrigerator for up to 5 days. Stir before serving and add fresh lemon juice if needed.
Can I freeze this eggplant dip?
Freezing is not recommended as the texture may become watery and grainy when thawed due to eggplant's high water content.