One-Hour Charred Moroccan Eggplant Dip with Spicy Chermoula Drizzle
A smoky, creamy eggplant dip with a vibrant, spicy herb drizzle. This quick Moroccan-inspired appetizer is perfect for dipping pita, vegetables, or spreading on flatbreads.
Ingredients
Ingredients
- 2 large eggplants about 2 lbs total, trimmed and cut into 1-inch cubes
- 3 tbsp olive oil divided
- 1 tsp salt divided, plus more to taste
- 2 cloves garlic minced
- 1 tbsp lemon juice freshly squeezed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup fresh parsley roughly chopped
- 1 tbsp harissa paste or more to taste for the drizzle
- 1 tbsp water for the drizzle
- 1 tbsp olive oil for the drizzle
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. Make-Ahead Tip: The eggplant dip can be made up to 2 days in advance. Prepare the chermoula drizzle separately and store it in a sealed container in the fridge; bring to room temperature before serving. Variations: For a nutty flavor, stir in 1/4 cup of toasted pine nuts or chopped walnuts. If you don't have harissa, you can substitute with a pinch of cayenne pepper or a dash of hot sauce. Serving Suggestions: This dip is fantastic as part of a mezze platter alongside hummus, olives, and fresh vegetables. It also makes a great spread for sandwiches or wraps.