Charred Eggplant Dip with Maple Drizzle


Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

This is a smoky but sweet eggplant dip probably unlike any you’ve tasted before. If you have a gas stove, I recommend charring the eggplant directly on the open flame. An outdoor grill is also a good way to achieve the smoky flavor. But don’t worry if you don’t have either. You can roast the eggplant in a hot oven and you’ll still get an extra kick of smokiness from the cumin. This dip is fantastic served with pita chips or crudités.