This mild cousin of baba ghanoush has no tahini, so you can fully taste the roasted eggplant. Be generous with the parsley, as its fresh green taste pumps up the dip.–Tori Ritchie
LC A Gluten-Free Version Note
Sure, pita crisps seem sorta de rigueur in terms of eggplant dip. But they’re not requisite. We think some bling-y crudités, including multicolored carrots, steamed green beans, red and orange and yellow red bell pepper spears, would be quite fetching alongside this Middle Eastern-inspired dip. ‘Course, if you’ve got any other suggestions for dippers to share, we’re all ears.
Roasted Eggplant Dip with Spiced Pita Crisps
- Quick Glance
- 30 M
- 1 H, 45 M
- Makes 12 servings
- For the dip
- 1 Italian eggplant (about 1 pound)
- 2 cloves garlic, unpeeled
- 2 to 3 tablespoons extra-virgin olive oil
- 1/4 cup packed flat-leaf parsley leaves
- 1 to 2 tablespoons fresh lemon juice
- Kosher salt, to taste
- For the pita crisps
- Three 6-inch pita breads
- Olive or vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Make the dip
- 1. Preheat the oven to 350°F (175°C).
- 2. Place the whole eggplant in a baking dish just large enough to hold it and pierce the eggplant 2 or 3 times with the tip of a knife. Place the garlic cloves on a smallish square of foil and splash them with a bit of oil. Wrap the foil around the garlic, place the foil packet in the dish alongside the eggplant, and place the dish in the oven.
- 3. Bake the garlic until the cloves are soft when squeezed (you’ll need to carefully open the packet to test the garlic), about 35 minutes. Remove the foil-wrapped garlic and let it cool in the foil. Continue to bake the eggplant until it’s wrinkled, soft, and almost collapsed, about 25 minutes more. Let the eggplant cool in the pan on the stovetop. Leave the oven on.
- 4. Cut the stem from the cooled eggplant and pull off and discard the eggplant skin. Chop the flesh and set it aside. Peel the garlic cloves and toss them in a food processor fitted with the metal blade. Add the parsley and pulse until it’s finely chopped. Add the chopped eggplant, 1 tablespoon lemon juice, and 2 tablespoons extra-virgin olive oil and pulse until just combined. Do not purée the mixture; it should still be sorta chunky. Taste the dip and add salt, lemon juice, and/or oil to taste, and pulse again until the mixture is almost smooth. It should have the texture of guacamole. (You can cover the dip with plastic wrap, pressing the wrap against the surface of the dip, and refrigerate it for up to 2 days.)
- Make the pita crisps
- 5. Cut the pitas in half and peel them apart to make quarters. Arrange the quarters on a work surface and generously brush the top with oil. Stir together the salt, paprika, and cayenne in a small bowl and sprinkle over the pita quarters.
- 6. Stack and cut the pita quarters into wedges, slicing each quarter into 3 wedges for a total of 36 pita wedges. Spread the wedges on baking sheets and bake until crisp and golden, about 12 minutes. (The pita crisps can be cooled and stored in an airtight container for up to 2 days.)
- 7. Serve the dip in a bowl surrounded with the pita crisps.