Road Food: Good food that travels well
Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.
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This roasted eggplant dip is smoky, garlicky, just a little bit spicy, and exactly the kind of thing I want to eat with pita chips or warm buttered naan—and maybe a stash of cut vegetables and a handful of roasted nuts.
It’s a lose interpretation of baba ganoush - similar, for sure, but straying too far from the traditional for me to actually call it that. Still, if you like baba ganoush, I feel quite confident that you’ll like this recipe.
Also, I’d like to mention that my husband does not care for eggplant but loves this dip. I mean, LOVES it. So, if you have a similar aversion to eggplant, that doesn’t mean you won’t like it when it’s roasted and pureed with chili and garlic.
To make the dip, start by roasting eggplant at very high heat until the surface is charred and the flesh is meltingly tender. Scoop all that roasted goodness into a food processor…
And blend it up with some toasted garlic and spices, plus a bit of tahini and lemon juice. That’s it!
The result is a gorgeously silky dip that’s layered with smoke and spice, and just enough acidity to balance everything out. This dip keeps well in the refrigerator for up to 4 days and in a cooler for as long as your cooler keeps things cool.
It’s also safe to leave at room temperature for up to two hours—or one hour if the temperature is above 90°F. Pack it with naan, pita, crackers, or sliced vegetables for road trips, picnics, potlucks, packed lunches, and anywhere else a very good snack might improve the entire situation.