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Creating the perfect Hatch Chili Roasted Eggplant Dip involves several key steps that ensure optimal flavor and texture. By following these steps diligently, you’ll elevate your dip to a gourmet level.

Hatch Chili Roasted Eggplant Dip

Discover the delight of Hatch Chili Roasted Eggplant Dip, a healthy and flavorful alternative for your snacking needs. This creamy, smoky dip combines roasted eggplant with spicy Hatch chilies, making it a perfect addition to any gathering. Packed with nutritious ingredients like tahini, garlic, and Greek yogurt, this dip not only tastes amazing but also nourishes your body. Enjoy it with pita chips, fresh veggies, or as a spread for sandwiches. Elevate your next meal or party with this irresistible dip!

Ingredients
  

2 medium-sized eggplants

2 tablespoons olive oil, plus extra for drizzling

1 teaspoon sea salt

1 teaspoon smoked paprika

1 tablespoon tahini

2 cloves garlic, finely minced

2 medium-sized Hatch chilies, roasted and chopped (or 1 can of Hatch chilies if fresh is unavailable)

Juice of 1 lemon (about 2 tablespoons)

1/4 cup Greek yogurt (or plant-based yogurt for a vegan version)

Fresh cilantro, leaves picked for garnish

Pita chips or an assortment of vegetable sticks (like carrots, cucumbers, and bell peppers) for serving

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting.

    Prepare the Eggplants: Slice the eggplants in half lengthwise. Using a fork, score the flesh in a crisscross pattern. This technique helps the flavors absorb into the eggplant.

      Season the Eggplants: Drizzle the olive oil over the cut sides of the eggplants. Evenly sprinkle with sea salt and smoked paprika, ensuring it’s well-coated. Lay them cut side down on a baking sheet lined with parchment paper.

        Roast the Eggplants: Place the baking sheet in the oven and roast for 30-40 minutes, or until the eggplants are tender and the skin has a slight wrinkled appearance.

          Prepare the Hatch Chilies: If using fresh Hatch chilies, roast them directly over an open flame or under your broiler until they are charred. After roasting, wrap them in plastic wrap or cover them in a bowl for 10 minutes to steam. Once cooled, remove the skin and seeds, and chop finely.

            Blend the Dip: Once the eggplants are roasted to perfection, take them out of the oven and allow them to cool for a few minutes. Scoop the soft flesh into a food processor. Add the tahini, finely minced garlic, chopped Hatch chilies, lemon juice, and Greek yogurt. Blend until the mixture is smooth and creamy, pausing to scrape down the sides as needed.

              Taste and Adjust: Give the dip a taste and adjust the seasoning if necessary. You can add more salt, lemon juice, or smoked paprika according to your preference.

                Serve: Spoon the flavorful dip into a serving bowl. Drizzle with a touch more olive oil and garnish with fresh cilantro leaves. Accompany it with crispy pita chips or colorful vegetable sticks for a delightful treat.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                    Presentation Tips: For a vibrant look, serve the dip in a rustic bowl and sprinkle additional smoked paprika or a handful of chopped cilantro on top. Arrange the pita chips and vegetable sticks artfully around the bowl for an appealing display.