Now that we’re in the season of cozy dinner parties I wanted to share a recipe for a dip that I made for company a few weeks back. It’s so, so good. It will make your house smell like a campfire (in a good way). It’s a true crowd pleaser, especially for anyone who loves things that taste smokey, and even those who are just plain over hummus.
This dip is even a great side dish alongside meat or fish.
Here’s the recipe:
- 2 medium eggplants
- 1-2 cloves garlic, finely minced
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill, parsley or basil
- optional: dash of red pepper flakes
- Turn the broiler in your oven on. Pierce your eggplants with a fork or knife and put on a baking sheet under the broiler for half an hour or so. Do not forget the piercing step or your eggplants will explode in the oven.
- You’ll know it’s time to take your eggplants out of the oven when they’re black and a little shriveled. Let them cool, or else you’ll burn your fingers scooping out the flesh. The underside of the eggplants won’t have burnt skin. Try to salvage a little of the skin, which is rich in an anthocyanin antioxidant called nasunin. Nasunin is a free radical scavenger which has been shown to protect cell membranes from damage.
- When cool, cut open, scoop out insides and roughly chop. Stir in the dill, garlic and sea salt. Taste and adjust seasoning.
- Spoon into a bowl and top with a sprinkle more of dill and maybe a pinch of salt and drizzle the olive oil overtop. Sometimes I like to sprinkle a little more sea salt overtop without mixing it in – this is to impress your guests and show them that you know what you’re doing!
- Alternate version: instead of dill, top with ½ large yellow onion, caramelized with a dash of balsamic vinegar and a few thyme sprigs.
Here’s to cozy dinner parties! xo Andrea