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If you’re on the lookout for a vibrant and flavorful spread that can elevate any meal, look no further than Fiery Hatch Chili Eggplant Spread. This dish artfully combines the earthy richness of roasted eggplant with the smoky heat of Hatch chilies, creating a dip that is as versatile as it is delicious. Whether you're hosting a gathering, preparing a casual appetizer, or simply seeking a unique addition to your lunch spread, this eggplant spread is sure to impress.

Roasted Hatch Chili Eggplant Spread

Discover the vibrant flavors of Fiery Hatch Chili Eggplant Spread, a delicious and versatile dip that combines roasted eggplant's earthy richness with the smoky heat of Hatch chilies. Perfect for gatherings, this spread can be served with pita chips, crusty bread, or as a unique topping for grilled meats. Packed with nutritious ingredients like olive oil, garlic, and tahini, this recipe is easy to make and will impress your friends and family at any occasion. Explore the cooking process and enjoy customizing this delightful dish to suit your taste.
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Ingredients
  

2 medium eggplants

4-6 Hatch chilies (mild or hot, depending on preference)

3 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lemon

1/4 cup tahini

Fresh parsley, chopped (for garnish)

Pita chips or fresh veggies (for serving)

Instructions
 

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

    Prepare Eggplants: Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, and place cut-side down on a baking sheet.

      Roast Eggplants: Roast in the preheated oven for about 30-35 minutes, until the flesh is soft and slightly charred. Halfway through roasting, turn them over to allow even charring.

        Roast Hatch Chilies: While the eggplants roast, place the Hatch chilies on another baking sheet and roast for 15-20 minutes until the skins are blistered and charred. Alternatively, you can roast them directly on a gas flame for a smokier flavor. Transfer to a bowl, cover with plastic wrap, and allow to steam for about 10 minutes. Once cool, peel and remove seeds (leave some seeds for added heat if desired).

          Sauté Onion and Garlic: In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional 1-2 minutes until fragrant.

            Combine Ingredients: Once the eggplants are cool enough to handle, scoop the flesh into a large bowl. Add the peeled Hatch chilies, sautéed onion and garlic mixture, tahini, lemon juice, salt, and pepper to taste. Mash everything together using a fork or blend in a food processor for a smoother consistency.

              Check Seasoning: Taste the spread and adjust seasoning with more salt, lemon juice, or spices as needed.

                Serve: Transfer your Roasted Hatch Chili Eggplant Spread to a serving bowl, drizzle with olive oil, and sprinkle fresh parsley on top. Serve warm or at room temperature with pita chips or fresh veggies.

                  Prep Time, Total Time, Servings: 15 min | 1 hour | 4-6 servings