Рецепт дымчатого баклажанового дипа с финиками и тыквенными семечками

Advertisement Smoky Eggplant Dip Serves 4 Written by Helena McMurdo When blackened on the outside by grilling or roasting over a flame, the soft, absorbent centre of eggplant readily soaks up smoky flavours. In this recipe, we make a classic, subtle, smoky eggplant dip with a hint of sweetness from dates. Great for feeding a crowd, it makes a perfect appetizer that will get lapped up as you visit under the evening summer sun. Sandwich spread This dip makes a great base for sandwiches. Spread dip on bread and add roasted vegetables, chicken, and lettuce. This recipe was originally published in the July 2026 issue of alive magazine. Advertisement Ingredients - 3 medium-sized eggplants - 5 garlic cloves - 4 Tbsp (60 mL) extra-virgin olive oil, divided - 1 1/2 tsp (7 mL) sweet smoked paprika - 2 Tbsp (30 mL) tahini - 3 whole pitted dates, chopped - 2 tsp (10 mL) fresh lemon juice - 1/2 tsp 2 (mL) ground cumin - 1/2 tsp (2 mL) salt - 1/4 cup (60 mL) raw pumpkin seeds - 1/4 tsp (1 mL) sweet paprika - 1/4 tsp (1 mL) cinnamon - 1/4 tsp (1 mL) honey Directions 01 Preheat barbecue to 400 F (200 C) or broiler of oven to high. Wash and dry eggplants and prick with fork on all sides. Rub with 2 Tbsp (10 mL) olive oil and place either directly on the grill or under the broiler. Cook on all sides, turning every few minutes, until eggplants are soft and skin is completely black, approximately 30 to 40 minutes if using oven or approximately 20 to 30 minutes on the barbecue. Remove eggplant to a plate and allow to cool completely. 02 In skillet, toast whole garlic cloves in remaining 2 Tbsp (30 mL) olive oil, turning frequently over low-medium heat until lightly browned, approximately 15 minutes. Use slotted spoon to remove garlic cloves to bowl of food processor. Set oil aside. 03 Add smoked paprika, tahini, dates, lemon juice, cumin, and salt to food processor and pulse once or twice to combine and break up larger items. Scoop flesh from cooled eggplant and add to food processor, continuing to blitz until smooth. Add 1 Tbsp (15 mL) of cooled, reserved olive oil in a thin stream and blend again until everything is smooth. 04 Heat remaining 1 Tbsp (15 mL) reserved olive oil and add pumpkin seeds, toasting over medium heat, until brown and beginning to pop, approximately 3 minutes. Remove from heat and add cinnamon, sweet paprika, and honey. Stir rapidly to combine and tip onto a plate to cool. 05 Place eggplant dip in shallow plate and sprinkle with pumpkin seeds. Serve with crudités or corn chips.