Reminiscent of baba ganoush, this Grilled Eggplant and Niçoise Olive Dip is brightened by fresh herbs and currants with a savory note contributed by the olives.
3 Italian eggplant
1 Tbsp Niçoise olives, pitted and chopped
1/2 Tbsp sun-dried currants
1/2 Tbsp basil, shredded
1/2 Tbsp thyme leaves, chopped
Round Pond Estate Italian Varietal Olive Oil, as needed
2 sheets lavosh or other flat bread
1 Tbsp Round Pond Estate Infused Garlic Olive Oil
1/2 tsp paprika
Salt and pepper, to taste
Split eggplants lengthwise and score flesh deep but not through the skin. Salt generously and allow to rest for 5 minutes. Pat day of excess water. Season with pepper and Italian Varietal Olive Oil. Grill flesh down first, then skin side until charred and tender. Allow to cool slightly.
Scoop out flesh and blend in food processor with olives, currants, basil and thyme. Slowly add in Italian Varietal Olive Oil in a thin stream until emulsified. Mixture should be lighter in color and thicker in texture. Season with salt and pepper to taste.
Cut lavosh into desired shapes and sizes. Brush with Garlic Olive Oil and season with paprika, salt and pepper. Grill until crisp, 1 to 2 minutes per side.
Serve dip at room temperature or slightly chilled.