This isn't just some random dip recipe; its a culinary hug from my Hungarian heritage. I remeber my Grandmother making this dip every Sunday. I was a fussy eatier as a kid, but for some reason this dish made me happy. This Hungarian Paprika Eggplant Dip, or padlizsánkrém as we say, is more than a dish; it's a taste of home, a memory of family gatherings filled with laughter and the comforting aroma of roasted eggplant. It's smoky, slightly sweet, and utterly addictive. Honestly, I could eat it straight from the bowl!
What sets this eggplant dip apart from the rest? It's all about the balance of flavors. The smoky depth of the roasted eggplant, the subtle sweetness of honey, and the vibrant warmth of Hungarian paprika come together in perfect harmony. Trust me, once you try it, you'll never go back to store-bought dip again. And you know what? It's surprisingly easy to make, so you can whip it up whenever the craving strikes. If you are not a paprika fan. Please run for the hills...or simply reduce the ammount you add. Either way you need some for the dish to work. Now, lets get to it!
Required Equipments
- Baking Sheet
- Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Chef's Knife
- Cutting Board
- Spatula
Hungarian Paprika Eggplant Dip: A Smoky Sweet Delight: Frequently Asked Questions
Hungarian Paprika Eggplant Dip: A Smoky Sweet Delight
Indulge in the rich, smoky flavors of this Hungarian Paprika Eggplant Dip. A delightful blend of roasted eggplant, sweet paprika, and a hint of honey, this dip is perfect for sharing or enjoying all by yourself!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting the eggplant perfectly roasted, which is the foundation of our dip.
- Wash and dry the eggplant. Using a sharp chef's knife, cut the eggplant in half lengthwise. Nobody wants gritty dip, so make sure you wash it well!
- Score the cut sides of the eggplant halves in a crosshatch pattern, being careful not to cut through the skin. This helps the eggplant cook evenly and makes it easier to scoop out the flesh later.
- Drizzle the eggplant halves with olive oil, ensuring they are well coated. This adds richness and helps them caramelize beautifully in the oven.
- Season generously with salt and pepper. Don't be shy! Salt is your friend when roasting vegetables, as it draws out moisture and enhances the flavors.
- Place the eggplant halves cut-side up on a baking sheet lined with parchment paper. Parchment paper makes cleanup a breeze!
- Roast in the preheated oven for 30-40 minutes, or until the eggplant is very soft and the cut sides are nicely browned. A fork should easily pierce the flesh.
- While the eggplant is roasting, prepare the other ingredients. Peel and roughly chop the garlic cloves.
- In a small bowl, combine the tahini, honey, lemon juice, and sweet paprika. Give it a good whisk until everything is well combined. Set aside.
- Once the eggplant is roasted, remove it from the oven and let it cool slightly. Be careful; it'll be hot!
- Scoop out the flesh of the eggplant with a spoon and transfer it to a food processor. Discard the skin.
- Add the chopped garlic and the tahini mixture to the food processor. Pulse a few times to combine.
- Add the smoked paprika and cayenne pepper (if using). Pulse again.
- Process until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a tablespoon or two of water until you reach the desired consistency. Think hummus-like texture.
- Taste and adjust seasonings as needed. Add more salt, pepper, or paprika to your liking. This is your chance to make it perfect!
- Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of sweet paprika for garnish. I like to add a sprig of fresh parsley too!
- Serve warm or at room temperature with pita bread, crackers, or your favorite vegetables. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 150 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 10 g
Fiber: 4 g
Calcium: 30 mg
