I have fond memories with my grandma, stuffing eggplant with tomato and peppers to make the classic Armenian dish, Imom Bayeldi. This Moroccan dish is very similar to our Armenian recipe, but it gets boosted with a few more spices. The result is a delicious, warm spice version that makes for a great dip. The wonderful thing is that this recipe is fully vegan without messing around with it. It fills you up and the smoky eggplant flavor makes you feel like you’re out in an open fire enjoying your garden.
The trick with this dish is to not be afraid to fully blacken your eggplant. It needs to be fully blackened to cook through and soften the skin. For bigger eggplants, it needs extra time to cook as well. Smaller eggplants will do just fine with a roast. If you can, roast them over charcoal for the best flavor. But, doing it over a gas fire works fine too.
Enjoy this dip with a last finishing of lemon and fresh herbs to brighten the smoky flavors. Maybe even a side of tzaziki or other yogurt dip would pair well too.