Ethiopian Smoky Eggplant Dip
When looking at the historic and rich food dishes of Ethiopia and Eritrea one course is often overlooked. Everyone knows about the savory and onion-rich wat stews as well as the spicy and satisfying tibs stir fry. Everyone knows about the ancient and always-present coffee ceremonies and almost universal tea drinks. But everyone seems to forget about the thing that starts it all off, the appetizers.
One such appetizer is a smoky eggplant dip. Seen as the Ethiopian version of baba ganoush, this savory, smoky, sweet, spicy meal is sure to have you salivating for more. Whether you pair it with fermented injera bread or even some good old American crackers, this spread is anything but boring.
This dish is perfect as a salad for meals, a snack for game day, or even a starter for guests. And while it might take some work and time to make it come out well, it is worth every second! You’ll need the eggplant, onion, olive oil, garlic, turmeric, green chili, hot paprika, and cilantro. When prepared right, with the eggplant flame grilled and smoked, the spices and herbs put together nicely, this dish creates a delicious and creamy eggplant spread.
We recommend having it with other things or serving it as a dip for chips or bread. It packs a savory and smoky punch without being an overbearing and overpowering flavor. However you serve it, make sure to take pictures and send them to us @gokoshercowboy on Instagram. And tell us how the recipe came out, was it just as good as you were promised? I sure hope so! As always, enjoy the meal and let’s eat!
Ethiopian Smoky Eggplant Dip
Equipment
- Food processor
DESCRIPTION
INGREDIENTS
- 1 large eggplant
- ½ onion (finely chopped)
- 1½ tbsp. extra-virgin olive oil (plus extra to serve)
- 2 cloves garlic (minced)
- 1 tsp ground turmeric
- 1 green chili (finely chopped to garnish)
- 1 pinch hot paprika (to garnish)
- 2-3 leaves cilantro (to garnish)
INSTRUCTIONS
- Turn on oven to Broil. Slice eggplant lengthwise in half. Score the inside and drizzle a little olive oil. Place eggplant skin side up on a baking tray lined with foil. Place directly under the broiler for 15-20 minutes until skin is blackened. Turn off the broiler, flip the eggplant halves over and replace under the broiler for 5 minutes as the broiler cools (this is the trick to a smoky flavor). Remove from oven and set aside until cool enough to handle (15-20 minutes), then scoop out flesh into a bowl and discard the skins.
- Meanwhile, sauté onion in olive oil in a large frying pan over medium heat until lightly golden (6-8 minutes). Add garlic and stir until fragrant (1 minute). Add eggplant and turmeric, stir until excess moisture has evaporated (2-3 minutes), then remove from heat and cool (10-15 minutes).
- Blend eggplant mixture in a food processor until almost smooth and season to taste. Spoon into a serving dish, drizzle with olive oil, scatter with green chili, hot paprika and cilantro. Serve with injera flatbread.
NUTRITION
See more Ethiopian recipes here.
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