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Ingredients
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Eggplant base
Spiced peppers & aromatics
Finishing & garnish
Method
Eggplant base
- 1
Roast eggplant
Preheat oven to 475°F (245°C). Prick the eggplant a few times with a fork to release steam. Rub the skin lightly with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Place on a rimmed baking sheet and roast in the hot oven for 30–40 minutes, turning once, until skin is charred and flesh is very soft. Alternatively, you can char over a gas flame or grill for a smokier flavor.
- 2
Drain and cool
Remove eggplant from oven and place in a bowl; cover with plastic wrap or a plate for 10 minutes to steam (this helps loosen the skin). When cool enough to handle, peel off and discard the skin, then transfer the flesh to a fine-mesh strainer or colander for 5–10 minutes to drain excess liquid. Press gently with back of a spoon to remove additional liquid.
- 3
Mash or purée
Transfer drained eggplant flesh to a medium bowl or food processor. Add 1 tablespoon olive oil, 2 tablespoons lemon juice, remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. If using yogurt for creaminess, add it now. Pulse in the food processor to a smooth but slightly textured consistency (about 6–8 short pulses) or mash thoroughly with a fork for a chunkier dip.
Spiced peppers & aromatics
- 4
Roast peppers
While the eggplant roasts (or concurrently), place the whole red bell pepper and poblano on the same baking sheet and roast for 20–25 minutes until skins are blistered and charred on all sides. Remove to a bowl and cover to steam for 10 minutes. Peel, seed, and stem the peppers, then roughly chop.
- 5
Cook aromatics
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Add smoked paprika, ground cumin, ground coriander, and crushed red pepper flakes; cook 20–30 seconds, stirring, until spices are fragrant (be careful not to burn). Remove from heat.
- 6
- 7
Incorporate into eggplant
Fold the spiced peppers and aromatics into the mashed/puréed eggplant. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
Finishing & garnish
- 8
Finish dip
Transfer the final dip to a serving bowl. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle chopped parsley or cilantro, toasted pine nuts or pistachios (if using), and a dusting of sumac for brightness. Add additional cracked black pepper to taste.
- 9
Serve
Serve warm or at room temperature with warm pita, crusty bread, raw vegetables, or as part of a mezze spread. Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.