#dipeats

This smoky harissa eggplant dip is a flavorful and creamy appetizer that's perfect for parties or snacking. The roasted eggplant adds a rich and smoky flavor, while the harissa paste gives it a spicy kick.

Ingredients: 2 medium eggplants. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons harissa paste. 1 teaspoon smoked paprika. Salt to taste. Chopped fresh parsley, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the eggplants on a baking sheet that has been lined with parchment paper and poke holes in them with a fork. For 40 to 45 minutes, or until they are soft and fall apart, roast eggplants in an oven that has already been heated. Take the eggplants out of the oven and let them cool down for a while. The eggplants should be cut in half, and the flesh should be put into a blender or food processor. For the blender or food processor, put in the lemon juice, harissa paste, smoked paprika, olive oil, and chopped garlic. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasoning and make changes if needed. Put the dip in a bowl to serve, and top it with chopped fresh parsley. Chips, crackers, or vegetable sticks go well with it. Have fun!

Prep Time: 10 minutes

Cook Time: 45 minutes