Friday, June 17, 2016

Eggplant Dip

By: The Food Hunter

Do you ever eat a meal at a restaurant and find yourself wanting to recreate it at home? Ok, maybe this just happens to me; but on a recent visit to St. Francis Restaurant in Phoenix I had the most amazing eggplant dip that I wasn't able to get out of my mind.

I came home and couldn't help but think of all the eggplant currently growing in our garden and how awesome it would be to make this dip for my friends and family. Thankfully Chef Chamberlin was willing to share his recipe for this mouthwatering appetizer.

Eggplant Dip
(recipe courtesy of Chef Chamberlin)
(printable recipe)

2 medium Eggplants
1 medium Onion
2 ounces Tahini
3 teaspoons Smoked Paprika
3 tablespoons Red Wine Vinegar
1 tablespoon Lemon Juice
1/4 cup of extra virgin olive oil
Salt & Pepper (freshly cracked) to taste
1/2 cup fresh basil, chopped

For the Garnish:
Fresno Chiles
Greek Yogurt (plain)
Toasted Pine Nuts
Smoked Paprika
Extra Virgin Olive Oil

Burn/char eggplants with skin on in wood fired oven. Peel off skins and scoop out the fleshly part. Char onions until translucent. Add everything into a mixing bowl and combine. Season to taste with salt and pepper.

Serve warm or chilled garnished with yogurt, oil, smoked paprika, chives, fresno chiles and toasted pine nuts.


  1. I've never had an eggplant dip before. Clever idea!

  2. What a creative idea for a dip! I love recreating restaurant food at home.

  3. I would start dipping and never want to stop. This is fabulous.

  4. Eggplant is such an awesome base for dip, I love baba ganoush. This dip sounds awesome!

  5. This dip plus a big pile of warm pita bread sounds like the perfect light summertime lunch. YUM!

  6. Please pass the chips. I'd love to start munching now.