Moroccan Smoked Eggplant (Aubergine) Dip

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This is probably one of my most favourite dips – full of flavour, wonderful texture and very versatile, yummy and satisfying.  You can have this with wholemeal toast, pitta bread, crackers, ciabatta, wraps, etc.  The smoked flavour in this is ever so addictive – if you want a hot version of this, add a little chilli powder and off you go.  So let’s make this.

INGREDIENTS

  • 1 medium-sized eggplant (aubergine)
  • 3 tbsps olive oil
  • salt to taste (it will need it)
  • ½ tsp cumin powder
  • juice of ½ a small lemon
  • 1 tsp sweet paprika
  • 2 cloves garlic, very finely chopped
  • black pepper
  • Drizzle of olive oil for topping

METHOD

You will need an open flame or gas stove for this. Place eggplant (aubergine) with a long fork stuck into it on the naked flame, and turn frequently in order to scorch and blacken it.  Have a wide bowl next to you in case the eggplant weeps – all the juices are essential.  Once all the eggplant is black, place in a large open bowl, and allow to cool.  At this point, peel off the black skin and discard (you may need a bowl of water next to you to wash off any skin that has stuck to your fingers).  Place the remaining flesh in a bowl, and mash it until you have a nice thickened pulp.

Fry the olive oil, garlic and spices in a small saucepan for a minute or so, then add the remaining ingredients.   Cook the mixture for a few minutes until it takes on a nice deep orange colour.   Mix and mash further, and then place in a bowl.  Shape it nicely with a fork, and finally drizzle some olive oil on top.  Allow to cool, and refrigerate.  Now you have yourself a most delicious dip ! Serve as you wish – I often serve it as a stand-alone dip for sharing with friends, or as part of a main course with stuffed artichokes – a healthy and tasty meal indeed !

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16 Responses to “Moroccan Smoked Eggplant (Aubergine) Dip”

  1. Andrea Pellegrini Says:

    Must say that the ritual “burning” of the aubergine with a fork stuck through it made me and the girls weep with delight! We read your recipe and I assigned tasks (thanks for providing an evening’s fun!!) BUT the most fun of all was had wrestling each other to the bowl – it is so incredibly flavoursome!

  2. Miriam Says:

    Thank you so very much Andrea – sounds like you all had a good time !!

  3. Eva Says:

    Needed an easy but different dip…so will be doing this for my guests tomo night…thanks and as always made easy to follow….

  4. Miriam Says:

    Thanks Eva and hope all goes well with your guests and they enjoy the dip ! Best to you !

  5. Ayma Says:

    Yummeeee! Both my mom and grandma used to make this dip quite a lot! Used to devour it as a main with pasta or Rice or as a side dish or dip with pita or crackers. Gosh, U reminded me of it and now I’ll try making it very soon! Thanks!

  6. Miriam Says:

    Ayma Hi there & welcome, yes a dip reminiscent of the wonderful delights of North Africa, delicious with hot pitta bread and some rice cooked with vegetables, spices and turmeric with the addition of a crunchy salad – ‘et voila’ a memorable evening ! Cheers to you !

  7. Monika Says:

    I tried to do this today, but I’m stupid and didn’t realize about the gas-stove thing, so I cooked the eggplant in the oven! The result was utterly different but at least the flavor was still Ok and now I really want to try the real method!! Thanks a lot for uploading it!

  8. Miriam Says:

    Monika Hi there and welcome here. Thanks for your comment. I think that baking the eggplant would also work in this recipe – that being the case add a little bit of smoked paprika, or a little more than the recipe suggests. If it tasted good then you must have done something right. Cheers to you.

  9. Lory Says:

    Hi again, Miriam.

    I wanted to let you know that I made this dip today for a picnic style potluck after church tomorrow, and it tastes so good, I’m tempted to just eat it up!

    I’m always a little afraid to work with eggplant because it can taste bitter to me….but it is just delicious!!

    Now to make some veggie wraps to take.

    :-)

    Lory

  10. Miriam Says:

    Lory Hi there, that sounds fabulous, am so glad that you are enjoying this dip, and look forward to your future comments here. Best to you in the meantime.

  11. Melissa Says:

    Hello Miriam,

    I had my family over for dinner last night and made this dip. It was delicious! I love the smokey flavour and tangy kick from the lemon.

    My Dad liked it too, he had it with pita bread, soy mayo, wasabi and the eggplant dip on top. It might sound strange but it was a really yummy combination! Thank you for the recipe :)

  12. Miriam Says:

    Hi there Melissa and welcome here. Thanks for dropping by with your comment and feedback on this. What you have said sounds delightful, and the combination sounds great too ! Cheers to you and I look forward to your future comments on my site. Best.

  13. Oran Says:

    Thanks for the recipe – it’s delicious!! I must confess that I used this as a dip as part of a Bbq ‘feast’ and all of my guests positively commented on the dip more than the meaty mains. It’s now an integral part of every friend and family gathering.

  14. Miriam Says:

    Oran Hi there and welcome here. I am delighted that you all enjoyed my dip so much, it really is quite moorish even if I say so myself. Hope you try out some other recipes of mine – and to that end I look forward to your future comments on my blog. Best to you in the meantime.

  15. Samira Says:

    Hi:) Is there any other way to make this in a easier way? (the whole burning thing).

  16. Miriam Says:

    Samira Hi there, the burning thing is a traditional method that is used to make it and not created by me. If you don’t wish to go through that you could just back the eggplant in it’s skin in the oven until the skin becomes wrinkled and then continue to make the recipe as described in the method – then add smoked paprika to make up for the flavour that is required. Hope this helps.

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