Eggplant is one of my favorite vegetables, especially when it’s roasted. It’s simple to make and I love the deep, nutty flavor. My favorite part of roasted eggplant is when some of the edges have caramelized and the middles of the eggplant pieces are creamy. When this happens, I have to stop myself from eating it with my hands as it comes out of the oven.
I usually roast one each week and use it as a side for almost any dinner during the week. But last Sunday, eggplant roasting took a backseat to Super Bowl (commercials) viewing. And a few days later my eggplant was a little close to being overripe, which is how this delicious dip came about.
Roasted Eggplant Dip
- One medium eggplant
- ¼ cup olive oil, divided
- 1 tsp cumin seeds
- 2 cloves garlic, finely chopped
- 1 Tbsp fresh lemon juice
- 2 Tbsp Greek yogurt
- 2 Tbsp cilantro
- Salt and pepper
- za’atar, a pinch for garnish, optional
- Pita bread or crackers to serve with dip
Preheat oven to 350°F. Wash and dry the eggplant. Cut into uniform, ½-inch pieces. Place in a large bowl and drizzle with 2 tablespoons of olive oil. Add salt, pepper, and cumin seeds. Toss or use your hands to mix and ensure all pieces are evenly seasoned.
Place on a baking sheet and roast for about 35-40 minutes or until the eggplant is lightly brown and soft. Allow the eggplant to cool slightly so you can safely work with it, about 15 minutes.
Place cooled eggplant in a large food processor. Add the chopped garlic, lemon juice, Greek yogurt, the remaining 2 tablespoons of olive oil, and cilantro. Season with salt and pepper. Pulse 3 or 4 times to blend, being careful to avoid over mixing.
Place dip in a serving bowl. Drizzle with olive oil, garnish with a pinch of za’atar and chopped cilantro. Serve with toasted pita bread or crackers.