Charred Eggplant Dip
A velvety, charcoal-fired eggplant puree that captures the soul of a Middle Eastern grill. It's smoky, rich, and perfectly balanced for a vibrant mezze spread.
mostly unattended — the clock does the work
Reverse-engineered from Zayt & Char · Tel Aviv
Ingredients
for 4 servings
- 2eggplant — large and firm
- 4 clovesgarlic — peeled
- 60 mlextra virgin olive oil
- 15 mllemon juice
- 1 tspsmoked paprika
- 0.5 tspsalt
Equipment
checked against your kitchen
- ✓oven
- ✗food processor
the compiler will re-target this step when the Compile Sheet lands
- ✗blender
the compiler will re-target this step when the Compile Sheet lands
What cooks learned
Only 5 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Preheat your oven to 220°C (425°F). Prick the eggplant with a fork and brush lightly with some of the olive oil.
5 min→ prepared eggplant
- 2parallel track
In a small bowl, whisk together the lemon juice, smoked paprika, and salt.
2 min→ dressing
- 3
waits for: step 1
Place the eggplants and garlic cloves on a baking sheet. Roast until the eggplant skin is charred and the flesh is very soft.
40 min · 5 min attention220°C surface⏱ the skin of the eggplant is blackened and easy to peel off · 40 minDone when: the skin of the eggplant is blackened and easy to peel off
- 4
Remove from oven. Let cool slightly, then peel the skin off the eggplants and scoop out the pulp.
5 min - 5
waits for: steps 2 and 4
Add the roasted eggplant pulp, garlic cloves, and the lemon-paprika dressing into a food processor or blender.
1 min - 6
Pulse until the mixture is completely smooth and creamy. Slowly stream in most of the olive oil while blending to achieve a silky texture.
3 min→ eggplant puree
- 7
Transfer to a shallow bowl and drizzle with the remaining olive oil. Serve warm or at room temperature.
2 min
Why this grade?
- reverse-engineered provenance+40
- decode confidence 74%+18.5
- 5 verified cooks+7
- Trust score66/100