Do you have any exciting plans this month? Are you visiting a pumpkin patch, an apple orchard, or making all of the pies? I hope so. This month is an exciting one for us as we’re traveling to Europe with friends. We’ll be visiting Greece, Croatia, and Poland, as well as a couple cities for brief stopovers (follow along on Instagram!). I’m rather excited, as Greece has been one of countries I’ve been wanting to visit for years now (Sisterhood of the Traveling Pants, anyone?). I hope it’s dreamy and beautiful and everything I’ve imagined it to be. If not, we’ll at least eat lots of yummy food and come home with new experiences and stories. Speaking of travel, this dip is inspired by a recent trip we took to Seattle. We met a new friend to explore the city’s food scene and, of all the dishes we shared, I must say the smoky eggplant dip we had at a little wine bar was my favorite. One bite of this creamy, smoky, deep red eggplant dip and I was hooked. I asked the waiter about the ingredients (as I often do), and I tried to make mental note of everything he said. Once I got home, I started experimenting and it only took me a couple of tries to nail it! I’m super pleased with the results and hope you will be, too. This dip is not only extremely delicious, it’s also quite simple to make, requiring just 9 ingredients and about 1 hour to prepare. If you’ve tried any of my other eggplant dishes (the Persian Eggplant Dip, Simple Baba Ganoush, Caramelized Onion Mac n Cheese, or Cashew-less Vegan Queso), you’re familiar with my go-to cooking method of slicing, salting to remove bitterness, and then roasting. I’ve found it’s the best way to get that roasted, smoky flavor without cooking your eggplant over an open flame (which is ideal for those of us without a fire pit or gas stove). Next comes smoked paprika, roasted garlic for depth of flavor and a little heat, some lemon juice to bring brightness and acidity, and harissa paste – the key ingredient.
What is Harissa Paste?
Harissa is a hot chili paste that originated in Tunisia, North Africa. It is commonly used as a dip or marinade, or to add vibrant red color and smoky heat to dishes like stews and sauces. Chili peppers were originally imported to Tunisia in the 16th century during the Spanish occupation, and shortly thereafter harissa quickly became a staple part of Tunisian (and Middle Eastern) cuisine (source). In this recipe we used store-bought, but you could also try making your own with our DIY version. Or, find a more traditional version here! We hope you all love this dip. It’s: CreamySavorySmokySpicyMega flavorful& Perfect for fall This dip is best served with toasted pita chips or whole grain bread to offset the creaminess, though vegetables are a great gluten-free option as well. Make this dip as an appetizer for fall parties, a healthy snack, or even to use as a sandwich spread. If you do give it a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We love it when you do. Lastly, if you have any recipe suggestions, leave them in the comments! I’d especially love to hear fall and holiday requests, as well as any dishes you’ve enjoyed while traveling that you’d love for me to recreate. Cheers, friends!
