Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes 

With our obsession of Middle Eastern dips, we decided to recreate one of our favourite Syrian dips inspired by that of which we enjoyed at Zezafoun.

Ingredients:

• 1 medium eggplant
• ⅓ cup plain Greek or Icelandic yogurt
• 2 tbsp + 2 tsp tahini
• 1 tbsp lemon juice
• 1 tbsp fresh finely chopped cilantro
• 1 tbsp fresh finely chopped parsley
• Salt to taste
• 1 tbsp finely diced shallot (Sub Red Onion)
• 1 clove finely chopped garlic (1-1½ tsp)
• 1-2 tbsp olive oil
• Pinch smoked paprika
• Fresh parsley and/or cilantro for garnish

Directions:

1. Pierce the eggplant with a fork 4-6 times and bake at 400℉ for 40 minutes. 
   1. Let cool, peel skin, and chop until it has a consistency of a chunky paste
2. In a bowl, add yogurt, tahini, lemon juice, cilantro, parsley, salt, shallots, and garlic whisking together thoroughly. 
3. Add chopped eggplant and mix until the eggplant and yogurt mixture is evenly distributed. 
4. Serve in a wide bowl or small brimmed plate. 
5. Run a spoon over the dip creating a wave-like pattern with small crevices, topping it with olive oil, fresh herbs, and smoked paprika. 

Note:

• We served the dip with our homemade Naan Flatbread, but this dip also goes well with the pita bread of your choice.

Cook with you soon,

Mandrea Bike
(Mat & Andrea)