Ever since we added Gordy’s Pickle Jar pickled banana peppers to our lineup of toppings, we’ve been seriously craving all things pickled. The Gordy’s team shared this recipe that pairs earthy + flavorful roasted eggplant (snap that fresh eggplant up at the farmers’ market while it’s still in season) with tangy + fiery Cherry Pepper Spread. It’s a match we’ll be making all season long.
Spicy Roasted Eggplant Dip
3 medium or 2 large eggplants
2 tablespoon olive oil
2 tablespoon Gordy’s Cherry Pepper Spread
1 clove of garlic
½ tablespoon tahini
½ lemon, squeezed
¼ teaspoon paprika
¼ teaspoon cumin
salt and pepper to taste
Heat oven to 450 degrees. 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.
#ProTip Feeling lazy? You can also achieve a great appetizer by stirring some Gordy’s Cherry Pepper Spread into our Cava Foods eggplant and roasted red pepper dip. Easy-peasy.