top of page

smoky spicy eggplant dip

It was fun creating this inspired purple snack plate. My latest favorite spice is Sichuan peppercorns and I wanted to make a spicy, Asian version of a traditional Lebanese baba ganoush. It's a flavorful and textural starter, side dish (or snack!) paired nicely with some ube-colored homemade, crispy rice crackers.


1 large (or 2 medium) eggplant

3 tablespoons sesame paste (tahini) 

1-2 tablespoons chili oil, divided

2 teaspoons soy sauce 

1 garlic clove, minced

1 teaspoon sugar or maple syrup

1 teaspoon chinkiang vinegar or balsamic vinegar

1/4 teaspoon salt 

1 teaspoon Sichuan peppercorns, crushed


  • Pierce the eggplant with a fork several times. Place directly on your stovetop burner set at a low gas flame. Let the skin char and rotate them several times until the eggplant is soft and the skin is evenly blackened. Let cool on a plate.

  • In a small bowl, prepare the tahini, half of the chili oil, soy sauce, garlic, sweetener of choice, vinegar and salt, mixing to combine. 

  • Remove the charred skin from the eggplant and place the eggplant in a wide, rimmed dish. Mash with a fork, and add the prepared sauce, mixing it well. Transfer to a serving bowl and garnish with the crushed Sichuam peppercorns, chopped chives, and drizzle with the remaining teaspoon of chili oil. Serve with Crispy Rice Crackers, or other bread or snack of choice.

bottom of page