Spicy Eggplant Dip

Spicy Eggplant Dip
Known as Baba Ganoush, this creamy, spicy, savory, eggplant dish is a Mediterranean staple! Blended with our Harissa Olive Oil and Saratoga Spicery Z’hug Seasoning, this dip is full of beautifully intense flavors. Shake up your regular spread of Hummus and swap for this delicious Eggplant dip!  Recipe by: Taylor MacDougall

Products used: Chilean Koroneiki Extra Virgin Olive Oil (EVOO), Five Pepper Sea Salt, Harissa Olive Oil, Z'hug Seasoning

Ingredients

1 medium Eggplant
2 Tbsp SOOC Robust EVOO (like Chilean Koroneiki Extra Virgin Olive Oil)
2 Tbsp Tahini
¼ cup plain Greek Yogurt
1 clove of Garlic
1 Lemon, zested and juiced
¼ tsp SOOC Five Pepper Sea Salt
¼ tsp cracked Black pepper
1 Tbsp fresh Dill
1 tsp SOOC Z’hug Seasoning
3 Tbsp SOOC Harissa Olive Oil
1 Tbsp Honey

Directions

Preheat the oven to 375℉. Using a fork, poke holes all over the eggplant. Set on a baking sheet and cover the eggplant with the 2 Tbsp Robust EVOO. Bake for 45-50 minutes. When done, set aside to cool for at least 20 minutes.

Once the eggplant has cooled, cut in half and scoop out the flesh with a spoon and discard the purple skin. In a food processor, combine all of the ingredients and blend until smooth. Transfer the dip onto a plate. Finish by drizzling some extra SOOC Harissa Olive Oil over the top, a pinch of SOOC Z’hug Seasoning, and fresh dill. Serve with naan or pita bread, carrot sticks, cucumbers, or grape tomatoes. Enjoy!