Savory Sumac Aubergine Dip

A creamy and tangy eggplant dip flavored with sumac and garlic, perfect for a Middle Eastern mezze platter.

⏱️ Cooking Time: 35 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 400°F (200°C). Pierce the eggplant in several places with a fork and place it on a baking sheet. Roast for about 30-35 minutes, turning occasionally, until the skin is wrinkled and the flesh is tender. Let it cool slightly before handling.
2. 2.
   Once the eggplant is cool enough to touch, peel off the skin and scoop the flesh into a blender or food processor. Add the tahini, olive oil, minced garlic, and sumac.
3. 3.
   Blend the mixture until smooth and creamy. If the dip is too thick, add a splash of water or more olive oil to reach your desired consistency. Adjust the seasoning with a pinch of salt if necessary.
4. 4.
   Transfer the dip to a serving dish and sprinkle with a bit of extra sumac for color and flavor. Drizzle with additional olive oil for a rich finish.
5. 5.
   Serve warm or at room temperature with pita bread or fresh vegetables. If the texture isn't as smooth as desired, blend for another minute, tasting as you go to perfect the seasoning.