Charred Eggplant Dip (Or maybe it's a spread?)

Not quite baba ganoush but so very delicious

I’ve been sitting on this recipe for a while and I have no idea what’s taken me so long to share it. Maybe because it’s a bit difficult to describe… It’s somewhere near the category of baba ganoush but not close enough that I could call it that.

Is it a dip or a spread? Yes.

The base of the recipe is charred eggplant that gets blended up with garlic, spices, lemon juice, and tahini.

It’s rich and creamy, utterly satisfying, and as spicy as you want to make it.

Charring the eggplant gives this dip a marvelously smoky flavor. It also concentrates the flavor of the eggplant itself and gives it an almost custard like consistency.

Even my eggplant hating husband loves this dip, so if you are a fellow eggplant hater, or cooks for someone who is, I still think you should make it. Who knows? It might be the first eggplant dish you (or they) like!

This dip is quite simple to make and several components of it can be done in advance. The eggplant can be charred several days in advance if you like. Store the charred eggplant in the refrigerator until you’re ready to use it.

The garlic and spice oil can also be prepared in advance (step #1). Store it in an airtight container in the refrigerator for up to 3 days.