Ethiopian Smoky Eggplant Dip
The smoky eggplant flavor and rich turmeric colored dip is a perfect match with injera flatbread. A wonderful appetizer to start your evening.
Servings: 8 servings
Calories: 45kcal
Equipment
- Food processor
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
Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg