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smoked eggplant dip

Smoked Eggplant Dip Latkes

This juicy Calera Pinot Noir wine with vibrant aromas of cherry, white pepper and sage pairs perfectly with the earthy, smoky eggplant.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes

Ingredients
  

  • 2 medium eggplants
  • 2 tbsps extra virgin olive oil, plus more for drizzling ·     
  • 2 tbsps lemon juice
  • 3 garlic cloves
  • ¼ tsp teaspoon ground cumin
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • 1 tsp zaatar
  • 2 tbsp fresh mint, sliced thin

Instructions
 

  • Pre-heat the oven to 425 degrees F. Cut the eggplants in half the long way and drizzle olive oil on the cut sides. Place cut side down on a baking sheet and roast for 35-45 minutes or until very tender.
  • Let the eggplants cool slightly and scoop out the inside into a sieve to drain.Remove the seeds which helps remove bitterness.
  • Place the eggplant flesh in a food processor with the remaining 2 tablespoons olive oil, lemon juice, garlic, cumin, salt and pepper. Process until smooth.
  • Serve room temperature with latkes with a sprinkle of za’atar and a garnish of mint.
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