Roasted Eggplant and Pickle Dip
🇺🇸 polarizing American election
In honor of American election today, here’s a recipe as polarizing as politics itself—Roasted Eggplant and Pickle Dip. Brace yourself: just like the nation, anyone who tries it will have very divided opinions
Eggplant and pickles are both polarizing ingredients—people tend to either love or hate them due to their unique textures and bold flavors. This Roasted Eggplant and Pickle Dip offers a delightful twist on the traditional baba ganoush, a classic dish from Middle Eastern cuisine, particularly popular in Lebanon, Syria, Israel, and Turkey.
In Jewish cuisine, dips are a beloved staple, especially during holidays and gatherings. Their versatility allows them to adapt easily to kosher dietary laws and reflect various regional influences within Jewish cooking, from Ashkenazi to Sephardic traditions.
This dip combines the creamy texture of roasted eggplant with the tangy crunch of pickles, creating a unique flavor profile that balances richness with acidity. It pairs beautifully with a variety of dishes, serving as a spread for pita bread or as a complement to roasted meats and fresh vegetables, offering something different from typical Mediterranean dips.
Variations
This recipe is adaptable, allowing you to customize it based on your preferences or dietary needs:
Roasted Zucchini Variation: For a lighter version, replace the eggplant with roasted zucchini. This gives a slightly different texture but maintains the roasted vegetable essence.
Protein Boost: Skip the tahini and substitute with Greek yogurt or cottage cheese for a higher protein content, which also adds a bit of creaminess and tang.
Flavor Profile and Ingredients Breakdown
Eggplant: Roasting the eggplant brings out a rich, smoky flavor, while the soft, creamy texture forms the base of the dip.
Pickles: The pickles introduce a tangy, crunchy element that contrasts with the smoothness of the eggplant. This unexpected pairing adds vibrancy and a touch of acidity.
Garlic and Lemon: These classic Mediterranean ingredients enhance the freshness and brightness of the dip. The garlic gives a bit of sharpness, while the lemon juice cuts through the richness.
Tahini: Adds a nutty, earthy depth, creating a silky texture. If you prefer a lighter or tangier version, you can replace tahini with Greek yogurt, which will give a creamy texture with an extra dose of protein.
Spices (Coriander and Cumin): These warm spices subtly enhance the flavors without overpowering the dish. Cumin brings a slightly smoky, earthy note, while coriander adds citrusy sweetness.
Fresh Parsley: Adds freshness and a touch of color, tying all the flavors together.
Nutritional Considerations
While this dip is relatively low in calories (137 per serving), its macronutrient profile makes it an excellent choice for those looking for a balanced snack or appetizer.
Carbohydrates: With 18.6g of carbs per serving, much of which comes from fiber (9g), this dip is packed with fiber-rich vegetables that are filling and beneficial for digestion.
Protein: While it contains 4.7g of protein, the dip could be boosted with a yogurt or cottage cheese variation if you’re looking for more.
Fat: The fat content comes mainly from the tahini, contributing 6.6g per serving. This keeps the dip satisfying without being too heavy.
Is It Low-Carb?
This recipe falls into a moderate-carb category rather than strictly low-carb. With 18.6g of carbohydrates and 9g of fiber, the net carbs (carbs minus fiber) are around 9.6g per serving, which can fit into a low-carb diet depending on your daily carb intake goals. For stricter low-carb needs, you can reduce the pickles or substitute roasted zucchini for eggplant, as zucchini has fewer carbs than eggplant.
Pairing Ideas
With Hummus: Serve alongside hummus for a flavorful dip duo.
On Wraps: Use it as a spread for sandwiches, wraps, or flatbreads, adding roasted vegetables or meats. For a low carb wrap, try it on egg life wraps
With Grilled Meat or Fish: The tangy, creamy dip complements the smokiness of grilled chicken, lamb, or fish.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4
Ingredients:
2 medium eggplants, washed and dried
2 garlic cloves, minced
1 lemon, juiced
3 tablespoons tahini
¼ teaspoon ground coriander
½ teaspoon ground cumin
½ cup (71g) diced pickles
½ cup (30g) fresh parsley, chopped
salt and pepper to taste
Directions:
Preheat the oven to 200°C/400°F and line a rimmed baking sheet with a piece of parchment paper.
Pierce the eggplants a couple of times with a fork and place on the prepared baking sheet. Transfer into the oven to roast until completely tender, around 35-40 minutes.
Remove from the oven and set aside to cool for 10 minutes.
Once the eggplants are cool enough to handle, peel them and transfer the flesh to a mixing bowl. Mash the eggplant flesh with a fork.
Add the garlic, lemon juice, tahini, coriander, cumin, pickles, and parsley; season with a pinch of salt and pepper. Mix well, taste and adjust the seasoning with more salt, pepper, cumin, or coriander, if needed.
Transfer to a serving plate and garnish with a few extra pickle slices and fresh parsley.
Serving size: ¼ recipe
Calories per serving: 137
Macros:
Carbohydrates: 18.6g
Fiber: 9g
Protein: 4.7g
Fat: 6.6g
Tools:
Citrus juicer
Cutting board
Fork
Measuring cups and spoons
Medium mixing bowl
Parchment paper
Rimmed baking sheet
Sharp knife
I hope you enjoy this Roasted Eggplant and Pickle Dip and consider serving it at your next Shabbat dinner or holiday gathering—it’s bound to be a hit with some! What are your favorite dip recipes? I’d love to hear what you enjoy sharing with family and friends.
Let’s hope for more unity in the USA. While food can be polarizing—some love one thing, others another—polarization in a country poses real risks. A baseline of unity is essential for addressing shared challenges, making collective progress, and upholding the democratic principles that hold us together.
✡️Am Yisrael Chai 🕊️
Kenden
Cannot wait to make and enjoy this dip! Spot-on with your Election Day comment! ~Joan