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.

Charred Ras el Hanout Eggplant Dip
- Cooking and Prep: 30 m
- Serves: 6
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No Allergens
Ingredients (10)
Charred Ras el Hanout Eggplant Dip
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Prepare the Charred Ras el Hanout Eggplant Dip
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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.
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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.
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Add parsley and lemon juice. Cook three to five minutes. Serve warm or at room temperature.
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