introduction
Spicy Eggplant & Labneh Dip with Maple Tahini Sauce is a delicious and healthy appetizer that’s perfect for gatherings or a cozy night in. This dip combines the smoky flavor of roasted eggplant with creamy labneh and a drizzle of sweet maple tahini sauce. It’s easy to make and packed with flavor, making it a standout dish for any occasion.
why make this recipe
This dip is a great choice for several reasons. First, it’s simple to prepare and uses ingredients that are easy to find. Second, the combination of spicy and sweet flavors makes it unique and satisfying. Lastly, it can be enjoyed with a variety of sides like pita chips, crackers, or fresh vegetables, making it versatile for any palate.
how to make Spicy Eggplant & Labneh Dip with Maple Tahini Sauce
Ingredients:
- 2 large eggplants
- 1 cup of labneh (or Greek yogurt)
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
- Olive oil, for drizzling
- Fresh herbs (like parsley or cilantro), for garnish
Directions:
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half and score the flesh with a knife. Brush the cut side with olive oil and sprinkle with salt.
- Place the eggplants cut side down on a baking sheet and roast for about 30-35 minutes, until the flesh is tender and slightly browned.
- Once roasted, scoop the flesh of the eggplant into a bowl and let it cool for a few minutes.
- Add the minced garlic, cayenne pepper, and a pinch of salt to the bowl with the eggplant and mix well.
- In a separate bowl, combine the labneh, tahini, and maple syrup. Stir until smooth.
- To serve, spread the eggplant mixture on a plate and top with the labneh mixture. Drizzle with more olive oil and garnish with fresh herbs.
how to serve Spicy Eggplant & Labneh Dip with Maple Tahini Sauce
Serve this dip warm or at room temperature. It works well with pita chips, fresh vegetables, or crackers. You can also pair it with a loaf of crusty bread for a heartier snack.
how to store Spicy Eggplant & Labneh Dip with Maple Tahini Sauce
Store any leftover dip in an airtight container in the refrigerator. It will last for up to 3 days. When ready to enjoy, give it a good stir and consider adding a little drizzle of olive oil on top before serving.
tips to make Spicy Eggplant & Labneh Dip with Maple Tahini Sauce
- Make sure to roast the eggplant until it’s nice and tender for the best flavor.
- Adjust the cayenne pepper according to your preferred spice level.
- Use fresh herbs for garnish to add a pop of color and freshness.
variation
You can customize this dip by adding other spices such as smoked paprika for an extra smoky flavor or swapping labneh for hummus for a different spin.
FAQs
1. Can I use other types of eggplant?
Yes, you can use smaller eggplants or different varieties, but larger eggplants tend to provide more flesh for the dip.
2. What can I substitute for labneh?
Greek yogurt is a great alternative if you can’t find labneh. It has a similar texture and tangy taste.
3. How spicy will this dip be?
The spiciness mainly comes from the cayenne pepper. You can adjust the amount to suit your taste, or leave it out altogether if you prefer a milder dip.
Spicy Eggplant & Labneh Dip with Maple Tahini Sauce
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half and score the flesh with a knife. Brush the cut side with olive oil and sprinkle with salt.
- Place the eggplants cut side down on a baking sheet and roast for about 30-35 minutes, until the flesh is tender and slightly browned.
- Once roasted, scoop the flesh of the eggplant into a bowl and let it cool for a few minutes.
- Add the minced garlic, cayenne pepper, and a pinch of salt to the bowl with the eggplant and mix well.
- In a separate bowl, combine the labneh, tahini, and maple syrup. Stir until smooth.
- Spread the eggplant mixture on a plate and top with the labneh mixture. Drizzle with more olive oil and garnish with fresh herbs.