Eggplant Dip Recipe

Preheat the oven to 220°C (425°F). Prick the eggplants several times with a fork to prevent bursting. Place whole eggplants on a rimmed baking sheet lined with foil.

Roast for 30–40 minutes, turning once, until the skin is charred and flesh is very soft. For a slightly smokier flavor, you can finish directly over a gas burner flame for 1–2 minutes, turning to char evenly.

Remove from oven and let cool slightly (10 minutes). Peel away and discard the skin, then transfer the flesh to a fine-mesh sieve or colander and let drain 10 minutes to remove excess liquid. Reserve any juices for seasoning if desired.

While the eggplant drains, place peeled garlic cloves, tahini, lemon juice, water, cumin, smoked paprika, salt and pepper in a food processor.

Scoop the drained eggplant flesh into the food processor. Pulse until mostly smooth but still with a bit of texture, about 6–10 short pulses. Scrape down the bowl as needed.

With the processor running, drizzle in 3 tbs extra-virgin olive oil and continue to blend until emulsified and creamy. Taste and adjust seasoning with additional salt, lemon juice or water to reach a spreadable, silky consistency.

Heat 3 tbs olive oil in a small skillet over medium heat until shimmering but not smoking.

Add the minced shallot and cook, stirring, until softened and beginning to color, about 2–3 minutes.

Add the minced garlic and red chili flakes and cook 30–45 seconds until fragrant. Remove from heat, stir in chopped parsley and lemon zest. Let the sofrito cool slightly for 2 minutes.

Taste and season the sofrito with a pinch of salt if needed.

Preheat oven to 200°C (400°F) or use a toaster oven. Cut each pita into 6–8 wedges and separate layers if they are pocket pitas.

Arrange pita wedges on a baking sheet in a single layer. Brush both sides lightly with 2 tbs olive oil and sprinkle with coarse sea salt.

Bake 8–12 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly; they will keep crispness as they cool.

Transfer the eggplant-tahini dip to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Spoon the warm olive oil sofrito into the well, allowing the oil and aromatics to pool on top of the dip.

Sprinkle toasted sesame seeds and a light dusting of sumac (if using) over the dip. Scatter microgreens or chopped parsley around the edges.

Serve immediately with the crispy pita wedges alongside. Leftover dip can be refrigerated up to 3 days; bring to room temperature and stir before serving.