Smoky Eggplant Dip
Great when warm or chilled, try cooking the eggplant on a grill instead of in the oven for an even smokier flavor.
Course: Appetizer
Cuisine: Mediterranean
  • 1 Japanese eggplant
  • 1 cup baby carrots
  • 1/2 cup sour cream
  • 1/4 cup prepared harissa
  • 2 teaspoons garlic
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons Olive oil
  • Salt and black pepper to taste
  1. Preheat oven to 450* F. 

  2. Cut Japanese eggplant into four pieces (half lengthwise, then cut those halves in half.) Toss eggplant and carrots with a tablespoon or two of olive oil, salt, and pepper on a baking sheet. 

  3. Roast eggplant about 15 minutes, then add cumin seeds and continue roasting until eggplant and carrots are tender, another 5-10 minutes. Remove from oven and let cool slightly.

  4. In a food processor, combine garlic, sour cream, harissa, and spices. Add salt and pepper to taste. When cool enough to handle, add eggplant and carrots. Process until very smooth. 

  5. Serve warm or chilled as a dip with pita chips or fresh vegetables.