Spicy Eggplant Dip4

Posted on December 13, 2007 by ChristieGluten Free, Snacks & Starters, Vegetarian

Spicy Eggplant Dip

This is a twist on the delicious Lebanese dip, babaganoush. I’ve used harissa, which is a North African spice paste that is extremely hot, so please use sparingly unless you have an acquired taste for a fiery tongue!

Serve with grissini, toasted pita bread or crunchy raw vegetables for dipping.

Happy cooking, Christie

Spicy Eggplant Dip
makes approximately 1 cup

1 large eggplant (aubergine)
1 teaspoon harissa paste*
1 heaped tablespoon thick Greek style yoghurt
1 tablespoon mint, finely chopped
1 teaspoon sesame seeds, toasted
1 teaspoon sunflower seeds, toasted
Sea salt and white pepper

Preheat the oven to 220C. Place the whole eggplant on a non stick baking tray and bake for 45mins, turning once.

Slice the eggplant length ways and scoop out the flesh with a spoon. Transfer to a bowl and mash roughly into a paste, leaving some texture. Add the harissa paste and stir until well combined. Season with salt and pepper and allow to cool to room temperature.

Once cool, add the yoghurt, mint and seeds and mix well. Serve garnished with extra seeds and mint.

*Available from delicatessens, speciality grocers and selected supermarkets.

  • Julie G

    I don’t like eggplant but that still looks fab!

    Have you got a recipe for sundried tomato dip?

  • Nicole G

    mmm i love dips! i think they are a great idea, have you got any quick recipes i could whip up for partys?

  • Christie

    Thanks Julie and Nicole, I will be sure to feature a few more dips before xmas!

    Happy cooking, Christie

  • Love eggplant so this is one I’m going to try.

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