Smoky Harissa Eggplant Dip

By Minimalist Baker

9-ingredient savory eggplant dip with smoked paprika and spicy harissa paste. A subtly spiced dip loaded with flavor and nutrients. The perfect side dish or appetizer.

Ingredients

• 4 cloves garlic ((skin on))
• 1 medium or large eggplant
• 1-2 Tbsp olive oil ((plus more for roasting eggplant + garlic))
• 1/2 cup raw walnuts
• 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
• 1 pinch each salt and black pepper ((plus more to taste))
• 1 pinch each salt and black pepper ((plus more to taste))
• 2-3 tsp harissa paste* ((to taste))
• 1-2 tsp smoked paprika ((to taste))
• 1 Tbsp maple syrup or coconut sugar
• Pita or toasted pita chips
• Fresh mint
• Chopped walnuts
• Vegetables (carrots, cucumbers, etc.)

Instructions

1. 1

   Preheat oven to 375 degrees F (190 C).

2. 2

   Slice your eggplant into 1/4-inch rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid and draw out the eggplant's bitterness for 30 minutes.

3. 3

   In the meantime, place garlic on a baking sheet and drizzle with 1 tsp olive oil (amount as original recipe is written // adjust if altering batch size). Bake for 20 minutes, then remove pan from oven and add walnuts to the baking sheet. Bake both for 7-8 more minutes, or until the walnuts are fragrant and the garlic is light golden brown. Remove pan from oven and set aside.

4. 4

   After draining eggplant for 30 minutes, lightly rinse with cool water. Place between two absorbent towels and set something heavy on top - such as a baking sheet topped with a cast iron skillet - to help draw out any excess liquid.

5. 5

   Heat oven to high broil and position a rack at the top of the oven.

6. 6

   Arrange eggplant on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 4-5 minutes on each side or until the eggplant is deep golden brown (see photo).

7. 7

   Remove from pan, stack and wrap loosely in foil to lock in moisture – wait 5 minutes.

8. 8

   Peel away most of the skin of the eggplant (a little is OK) and add flesh to a blender or food processor.

9. 9

   Peel your roasted garlic and add to the food processor or blender. Also add toasted walnuts, lemon juice, a pinch each salt and pepper, harissa paste, smoked paprika, 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), and maple syrup or coconut sugar. Mix/pulse until creamy and smooth.

10. 10

    Taste and adjust seasonings as needed. I added a bit more harissa paste for heat and another pinch of salt. Add remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) for extra creaminess. Mix/pulse again to combine.

11. 11

    Garnish with fresh mint, walnuts and a pinch more paprika (optional).

12. 12

    This dip is best served with toasted pita chips or whole-grain bread to offset the creaminess, though vegetables are a great gluten-free option as well. Best when fresh.