Food & Drink

Smoky Roasted Eggplant Dip with Homemade Sumac Pita Chips

Ingredients

1 large or 2 small eggplants, sliced into rounds
4 tablespoons olive oil, plus more for serving
1 tablespoon plus 1 teaspoon sumac, plus more for serving
2 teaspoons smoked paprika
Salt
4 pitas, cut into chip-sized triangles
1 lemon
½ cup whole-milk Greek yogurt
2 cloves garlic, minced
2 tablespoons tahini
1 teaspoon cumin
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Brush the sliced eggplant with 2 tablespoons olive oil on the prepared baking sheet. Season with the sumac, smoked paprika, and salt.

Roast the eggplant until it’s browned and tender, about 30 minutes. Transfer the eggplant to a large plate to cool for 15 minutes — save the baking sheet and keep the oven on.

While the eggplant cools, toss the cut pita triangles with the remaining 2 tablespoons olive oil, the remaining 1 tablespoon sumac, and a pinch of salt. Arrange the chips on the reserved baking sheet and toast, stirring once halfway through, until lightly browned and crisp, 10 to 15 minutes. Transfer the chips to a serving bowl — they will continue to crisp up as they cool.

Finely chop the roasted eggplant and add it to a medium bowl. Zest and juice the lemon into the bowl with the eggplant, then add the yogurt, minced garlic, tahini, cumin, chopped fresh parsley, and a pinch of salt. Stir until well combined.

Serve the smoky roasted eggplant dip with a drizzle of olive oil and a sprinkle of sumac. Enjoy with the sumac toasted pita chips.