Best 5 Smoky Eggplant Spread Recipes

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"Smoky eggplant spread," also known as baba ghanoush, is a cherished Middle Eastern and Mediterranean dish that captivates taste buds with its smoky, creamy, and flavorful profile. Made from roasted eggplants, tahini, garlic, lemon juice, and a blend of aromatic spices, this delectable spread strikes the perfect balance between smokiness, tanginess, and umami. Whether served as a dip with pita bread, as a sandwich spread, or as an accompaniment to grilled meats and roasted vegetables, smoky eggplant spread guarantees a culinary experience that will transport you to the vibrant streets of the Middle East. This article presents a curated collection of recipes that showcase diverse culinary interpretations of this beloved dish, ensuring you find the perfect recipe to recreate this culinary treasure in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKY TOMATO AND EGGPLANT SPREAD



Smoky Tomato and Eggplant Spread image

Provided by Valerie Bertinelli

Categories     condiment

Time 50m

Yield 5 cups

Number Of Ingredients 10

1 large eggplant (1 1/2 to 2 pounds)
8 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 shallots, peeled and chopped
2 roasted red peppers, chopped
4 cloves garlic, peeled and grated
1/4 teaspoon cayenne pepper
One 28-ounce can diced tomatoes
Grilled sourdough bread, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
  • In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
  • Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

SMOKY EGGPLANT SPREAD



Smoky Eggplant Spread image

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Provided by David Tanis

Categories     dips and spreads

Time 40m

Yield about 2 cups

Number Of Ingredients 12

3 medium eggplants, about 2 pounds
Salt
1/4 cup tahini paste
1/4 cup lemon juice
4 garlic cloves, mashed to a paste
1/8 teaspoon cayenne
1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground
3 tablespoons olive oil
1/2 teaspoon paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
Pita or other flatbread, for serving (optional)

Steps:

  • Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
  • Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
  • Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
  • Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
  • Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Provided by Andy Baraghani

Categories     Bon Appétit     Eggplant     Garlic     Dip     Condiment/Spread

Yield Makes 3 cups

Number Of Ingredients 9

2 medium globe eggplants
1 garlic clove, finely grated
1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)
1/2 cup finely chopped mint, plus torn leaves for serving
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Special Equipment
Hardwood or lump charcoal

Steps:

  • Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
  • Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
  • To serve, drizzle dip with more oil and top with mint leaves.
  • Do Ahead
  • Dip can be made 1 day ahead. Cover and chill.

STEVEN RAICHLEN'S SMOKED EGGPLANT DIP



Steven Raichlen's Smoked Eggplant Dip image

Categories     Vegetable     Fall     Appetizer     Condiment/Spread

Number Of Ingredients 9

1 or 2 eggplants
1/4 cup toasted walnuts (pine nuts)
1 ounce feta cheese
1 tablespoon feta cheese liquid
1 clove garlic
3 tablespoons plain Greek yogurt
2 tablespoons olive oil
1 teaspoon lemon juice
1 dash salt and pepper

Steps:

  • Set your stovetop burner (either gas, electric, or butane) on high. Place the eggplant on the burner and char it on all sides, 2 to 3 minutes per side. Char the top and bottom, too. When ready, the eggplant should be soft enough inside to be pierced easily with a bamboo skewer. If not, return it to the flame. Alternatively, preheat the grill to high. Grill the eggplant until charred and black on all sides and very soft in the center, 20 to 30 minutes. (Test for softness by pressing the eggplant with your finger.) Transfer the eggplant to a platter and let cool.
  • Cut the eggplant in half lengthwise and scrape the flesh out of the charred skin with a spoon. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Add the feta cheese, garlic, and eggplant and puree until smooth. Add the feta cheese liquid, yogurt (or yogurt cheese), 2 tablespoons olive oil, lemon juice, salt, and pepper and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned. Transfer the dip to an attractive bowl and make a depression in the center.
  • Heat the remaining 1 tablespoon oil in a small skillet over medium heat. When oil is hot, add the mint and cook until toasted, about 1 minute. Pour the mint and oil over the dip and serve at once, using wedges of pita bread for dipping.

Tips:

  • Choose ripe eggplants: Look for eggplants that are deep purple and have smooth, shiny skin. Avoid eggplants with blemishes or wrinkles.
  • Roast the eggplants properly: Roasting the eggplants brings out their natural sweetness and smoky flavor. Make sure to roast them until they are tender and slightly charred.
  • Use a food processor or blender: A food processor or blender will help you achieve a smooth and creamy spread. If you don't have a food processor or blender, you can mash the eggplants with a fork, but the texture will be less smooth.
  • Season the spread to taste: The spread should be smoky, garlicky, and tangy. Adjust the seasonings to your liking.
  • Serve the spread immediately or store it in the refrigerator: The spread can be served immediately or stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Conclusion:

Smoky eggplant spread is a delicious and versatile dip that can be enjoyed in many different ways. It can be served as an appetizer with pita bread or crackers, or it can be used as a sandwich spread or a topping for grilled meats and vegetables. It is also a great way to use up leftover roasted eggplants. With its smoky flavor and creamy texture, smoky eggplant spread is sure to be a hit at your next party or gathering.

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