Roasted Eggplant Dip Recipe
calabrian chili crisp. sesame. mint. served with wood-fired pita.
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Ingredients
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Dip Ingredients
Pita Ingredients
Method
Dip Preparation
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle 2 tablespoons of olive oil over the cut sides and sprinkle with salt and black pepper. Place the eggplants cut-side down on a baking sheet lined with parchment paper.
- 2
Bake Until Tender
Roast the eggplants in the preheated oven for about 30-35 minutes, or until the flesh is soft and can be easily scooped out with a spoon. Remove from the oven and let cool slightly.
- 3
Prepare the Dip
Once the eggplants are cool enough to handle, scoop the flesh into a bowl. Add the remaining 2 tablespoons of olive oil, Calabrian chili crisp, lemon juice, and fresh mint leaves. Mash everything together until smooth but still slightly chunky. Season with additional salt and pepper to taste. Set aside.
- 4
Garnish
Transfer the dip to a serving bowl, sprinkle sesame seeds on top, and drizzle with a little more Calabrian chili crisp for extra flavor.
Pita Preparation
- 5
Prepare the Pita
While the eggplants are roasting, preheat a grill or a grill pan over medium heat. Brush each pita bread with 2 tablespoons of olive oil and sprinkle with salt.
- 6
- 7
Serve
Serve the warm, grilled pita wedges alongside the roasted eggplant dip, garnished with additional mint leaves if desired.