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You are here: Home / Recipes / Smoky Eggplant Dip

Smoky Eggplant Dip

January 15, 2020 //  by G285-8r3ndaN

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Smoky Eggplant Dip

Adapted from Ana Sortun Spice Flavors of the Eastern Mediterranean.

Ingredients

  • 2 Eggplants (about 2lbs) peeled and cut into 2-inch chunks
  • 1 Tb salt, plus more to taste
  • ¼ cup Silken Tofu
  • ½ tsp smoked salt
  • 1 tsp smoked paprika
  • 1 tsp finely minced garlic (about 1 large clove)
  • 1 Tb freshly squeezed lemon juice (about ½ lemon)
  • 2 Tb extra-virgin olive oil
  • ½ cup toasted pine nuts or toasted almonds
  • 2 tsp Za’atar
  • Pepper to taste

Instructions

  1. Bring a large saucepan (big enough to hold the chunks of peeled eggplant) of water to a boil and cook the eggplant in the boiling water with 1 Tb salt. Lower the heat to medium and continue a brisk simmer. Cook for 15 to 20 minutes, until the eggplant is soft and translucent. Check by squeezing the eggplant with a pair of tongs. Drain well in a colander.
  2. In a food processor fitted with a metal blade, puree the eggplant with the silken tofu, smoked salt, garlic, lemon juice, and olive oil.
  3. Place the eggplant mixture in a medium mixing bowl and stir in the nuts. Season with salt and pepper to taste.
  4. Serve at room temperature or warm in small serving bowls

Category: Recipes, Small Plates

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