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Recipe by Sina Mizrahi

Charred Ras el Hanout Eggplant Dip

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Charred Ras el Hanout Eggplant Dip
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - Low Carb

This is a wonderful grilled eggplant dip with harissa, a terrific spice profile, and no mayo. Perfect for spice and eggplant lovers. For more flavorful salatim and dips, see Sina’s article HERE.

Ingredients

Charred Ras el Hanout Eggplant Dip

  • 1 medium eggplant

  • 2 tablespoons neutral oil

  • 2 cloves garlic, minced

  • 1 teaspoon harissa paste

  • 1/2 teaspoon Pereg Ras El Hanout spice blend

  • scant 1/2 teaspoon Pereg Sea Salt

Directions

Prepare the Charred Ras el Hanout Eggplant Dip

1.

Place eggplant directly on the grates over a medium fire. Roast until charred and ashy on all sides, rotating every six to seven minutes. Cool slightly. Scoop out the inside and place in a colander to drain excess liquid.

2.

Heat a small skillet over medium heat. Add oil. Add garlic and stir quickly. Add eggplant, harissa, ras el hanout, salt, pepper, and cumin. Mix well, stirring constantly to prevent burning.

3.

Add parsley and lemon juice. Cook three to five minutes. Serve warm or at room temperature.

Prepare the Charred Ras el Hanout Eggplant Dip

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Recipe tags

charred eggplant dips eggplant eggplant dip Gather A Table grilled aubergines ras el hanout salatim Shabbos Sina Mizrahi spreads
Charred Ras el Hanout Eggplant Dip

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