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Author Notes: This recipe pairs earthy, flavorful roasted eggplant with a fiery Cherry Pepper Spread made by Gordy's Pickle Jar, a DC-based artisanal pickling biz. It's a tangy combination that's perfect for pita chip dipping or served alongside fresh veggies. —CAVA
- 3 medium eggplants
- 2 tablespoons olive oil
- 2 tablespoons cherry pepper spread
- 1 clove of garlic
- 1/2 tablespoon tahini
- 1/2 lemon, squeezed
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- Preheat oven to 425° F.
- Place whole eggplants on a baking sheet lined with parchment paper and cook for 1 hour, rotating occasionally. After 1 hour, remove eggplants from oven and let cool for 30 minutes. Once cool, cut each eggplant in half and scoop out eggplant with a spoon; discarding skins. Mash eggplant with a wooden spoon and allow enough time for any excess liquid to strain off.
- Next, in a small food processor, mince garlic. Add olive oil and lemon juice and pulse ingredients together. In a separate bowl, combine eggplant, tahini, paprika, cumin, and lemon, garlic and olive oil mixture and stir well. Transfer mixture back into the food processor and pulse until smooth. Stir in cherry pepper spread, and salt and pepper to taste before transferring to a serving dish. Garnish with olive oil and extra cherry pepper spread.
- Serve on crostini, with homemade or store-bought pita chips, with fresh snow peas, whatever you’d like.