Eggplant Harissa Dip
Who doesn’t LOVE a good dip? When planning a charcuterie board or spread of crudités, I always include some kind of a dip to tie it all together. This Eggplant Harissa Dip is perfect because it has a deep and complex flavor, but it is light in texture, and works equally well alongside meats, cheeses, veggies, and crackers or pita.
If you’re not familiar with harissa, I’m excited for you to discover it! Harissa is a Tunisian hot chili paste made from roasted red peppers, and it’s easy to find a jar of it in most grocery stores. Roasted eggplant and harissa make for a perfectly smoky and spicy flavor combo. In keeping with the Mediterranean flavors, a little tahini adds creaminess, garlic adds zest, and a squeeze of lemon brightens every bite.
Eggplant Harissa Dip
Recipe details
- 1 cup
- Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
Comments
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This may be a stupid question, but if I don't have harissa, what's a good substitute? Roasted serranos/Scotch bonnets? Some lemon??? It sounds AMAZING, and I adore baba gahoush, but I am all over kicking it up a notch!! What is you're recommendation??