Recipe by Sima Kazarnovsky

Fire-Roasted Dip

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Fire-Roasted Dip
Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Tree nuts - Egg
1 h
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

This one starts on a baking sheet as all good dishes tend to do. Just roast, mash, and enjoy it by the bowl. With bursting tomatoes and whole cloves of garlic, it’s a flavor bomb in every bite. Honestly, I’d be happy to eat this with a spoon.

Ingredients

Fire-Roasted Dip

  • 1 eggplant

  • 2 tablespoons + 2 teaspoons Gefen Olive Oil, divided

  • 1 and 1/2 teaspoons salt, divided

  • 1 teaspoon garlic powder, divided

  • 1/2 teaspoon pepper, divided

  • 1 shallot, diced

  • 1 cup grape tomatoes, quartered

  • 5 cloves garlic

  • 1 teaspoon oregano, divided

  • 1 tablespoon Gefen Mayonnaise

  • 1 tablespoon chopped cilantro or parsley, plus more for garnish

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon lemon zest, plus more for garnish

  • silan, such as Beleaves Date Syrup, for garnish

  • pistachios, for garnish

Directions

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Cut the eggplant lengthwise, then score with a knife. Drizzle with two teaspoons olive oil, then sprinkle with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Place face down on a baking sheet.

3.

Combine shallot, tomatoes, garlic, two tablespoons olive oil, 1/2 teaspoon oregano, 1/2 teaspoon salt, and remaining garlic powder and pepper in a bowl. Toss to combine. Pour mixture onto the baking sheet, arranging it in a single layer.

4.

Roast for 25–30 minutes, shaking the pan halfway through. When finished, the tomatoes should be slightly charred and the garlic and eggplant should be easily pierced with a fork.

5.

Allow to cool for 10 minutes.

6.

Squeeze the eggplant flesh into a bowl. Combine with the rest of the vegetables by mashing and mixing all the vegetables with a fork. Add the mayonnaise, cilantro or parsley, lemon juice and zest, 1/2 teaspoon oregano, and 1/2 teaspoon salt and mix to combine.

7.

Before serving, drizzle with silan and sprinkle with pistachios, herbs, and zest.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

dip roasted roasted dip Sima Kazarnovsky
Fire-Roasted Dip

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