Elevate your appetizer game with this delightful Eggplant Shiitake Dip, a creamy, umami-packed treat that’s sure to impress. Paired with crispy sea salt bagel chips, this quick and easy recipe transforms humble ingredients into a sophisticated snack perfect for any gathering. Roasted eggplants and shiitake mushrooms blend harmoniously with tahini and garlic, creating a rich dip that’s bursting with flavor. The bagel chips, golden and crunchy, provide the perfect vehicle for scooping up this delicious dip, making every bite irresistible. Whether you’re hosting a party or simply enjoying a cozy night in, this combination is a surefire crowd-pleaser that brings everyone together around the table. Get ready to dip and savor!
This quick and easy appetizer is served with sea salt bagel chips that are delicious even on their own! Serves 6-8
For bagel chips:
Day old bagels
Martha’s Vineyard Premium Sea Salt
For dip:
2 large eggplants
1 quart shiitake mushrooms
2 tablespoons tahini paste
2 cloves garlic
1/4 cup olive oil, plus 2 tablespoons
1-2 teaspoons Martha’s Vineyard Porcini Sea Salt Blend
Preheat oven to 400 degrees and cut eggplants in half, lengthwise. Coat cut side with 1 tablespoon of olive oil and place cut side down on parchment lined baking tray. Roast in the oven until tender, about 20-35 minutes, depending on the size of the eggplants.
On a separate tray, toss mushrooms with the other tablespoon of oil and roast as well. These will take about the same time as well.
Let cool for 15 minutes and scoop eggplant, removing the peel, into a blender or food processor. Add the roasted mushrooms, tahini paste, and garlic. While blending or pulsing, drizzle in the olive oil and salt. Taste and season again if needed with more sea salt.
To make bagel chips, thinly slice day old bagels and place on baking sheet with a brushing of olive oil. Bake at 350F until golden brown and once out of the oven, sprinkle with sea salt. Serve alongside the dip and enjoy!