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The world of dips is vast and varied, but few can rival the smoky, spicy, and creamy flavor profile of Hatch Chili Roasted Eggplant Dip. This delightful recipe showcases the unique qualities of Hatch chilies and the versatility of eggplant, creating a dish that is perfect for gatherings, snack time, or a healthy appetizer. The combination of roasted eggplant and the distinctive flavor of Hatch chilies makes for a dip that tantalizes the taste buds while being easy to prepare. Whether you're hosting a party, looking to impress friends, or simply seeking a nutritious snack, this dip is sure to become a favorite.

Hatch Chili Roasted Eggplant Dip

Dive into the delicious world of Hatch Chili Roasted Eggplant Dip, where smoky flavors meet creamy goodness. Featuring roasted eggplant and the unique taste of Hatch chilies, this dip is perfect for parties or healthy snacking. With its rich, vibrant taste and nutritional benefits, it’s easy to whip up and guaranteed to impress. Discover how to prepare this delightful dish, perfect for cualquier gathering, and enjoy a fusion of flavors that transcends traditional dips.
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Ingredients
  

2 medium-sized eggplants

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon smoked paprika

1 tablespoon tahini

2 cloves garlic, minced

2 medium-sized Hatch chilies, roasted and chopped (or 1 can of hatch chilies)

Juice of 1 lemon

1/4 cup Greek yogurt or plant-based yogurt for a vegan option

Fresh cilantro, for garnish

Pita chips or vegetable sticks, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Eggplants: Slice the eggplants in half lengthwise. Score the flesh with a fork, making crisscross patterns to help the seasoning penetrate.

      Season the Eggplants: Drizzle the cut sides with olive oil and sprinkle with salt and smoked paprika. Place them cut side down on a baking sheet lined with parchment paper.

        Roast the Eggplants: Roast in the preheated oven for about 30-40 minutes, or until the eggplant is soft and the skin is slightly wrinkled.

          Prepare the Hatch Chilies: If using fresh Hatch chilies, roast them over an open flame or under the broiler until charred. Wrap in plastic wrap or place in a bowl covered with a lid for 10 minutes to steam, then peel off the skin and remove seeds. Chop finely.

            Blend the Dip: Once the eggplant is roasted, remove it from the oven and let it cool slightly. Scoop the flesh into a food processor. Add tahini, minced garlic, roasted Hatch chilies, lemon juice, and Greek yogurt. Blend until smooth and creamy, scraping down the sides as needed.

              Taste and Adjust: Taste the dip and adjust seasoning with additional salt, lemon juice, or smoked paprika, if desired.

                Serve: Transfer the dip to a serving bowl, drizzle with a bit more olive oil, and garnish with fresh cilantro. Serve with pita chips or fresh vegetable sticks.

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