Go Back
In the world of appetizers and dips, few offerings can match the exhilarating combination of flavors found in Fiery Hatch Chili Eggplant Spread. This vibrant dish is a culinary celebration that highlights the smoky, spicy essence of Hatch chilies paired with the creamy texture of eggplant. Whether you’re hosting a gathering or simply indulging in a flavorful snack, this spread offers a perfect balance of heat, depth, and sophistication. The bold flavors not only make it a standout choice on any appetizer platter but also entice your guests to return for more.

Roasted Hatch Chili Eggplant Spread

Indulge in the vibrant and flavorful Fiery Hatch Chili Eggplant Spread that will tantalize your taste buds! This delightful recipe combines the smoky essence of Hatch chilies with creamy roasted eggplant, creating a versatile dip perfect for any occasion. It's not just delicious, but also packed with health benefits, including fiber, vitamins, and antioxidants. Serve it with pita chips, fresh veggies, or as a tasty topping for grilled dishes. Elevate your appetizers and enjoy this culinary celebration!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants

4-6 Hatch chilies (choose mild for a gentle heat or hot for a fiery kick)

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 vegetables (for serving)

Instructions
 

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

    Prepare Eggplants: Slice the eggplants in half lengthwise. Using a knife, carefully score the flesh in a crisscross pattern without cutting through the skin. Drizzle 2 tablespoons of olive oil evenly over the cut surfaces and sprinkle them with salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper.

      Roast Eggplants: Roast the eggplants in the preheated oven for about 30-35 minutes, or until the flesh is tender and exhibits a slightly charred appearance. Remember to flip them cut-side up halfway through the roasting to ensure even cooking and charring.

        Roast Hatch Chilies: At the same time, arrange the Hatch chilies on a separate baking sheet. Roast them for 15-20 minutes until their skins blister and turn dark. For an even smokier flavor, you can also roast them directly over a gas flame. Once done, transfer them to a bowl, cover with plastic wrap, and let them steam for approximately 10 minutes. After they cool, peel off the skins and remove the seeds—keeping a few for an extra spicy punch if desired.

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

            Combine Ingredients: Allow the roasted eggplants to cool slightly, then scoop the flesh into a large mixing bowl. Add the peeled Hatch chilies, the sautéed onion and garlic mixture, tahini, lemon juice, and a pinch of salt and pepper. Use a fork to mash everything together until it's combined, or for a smoother texture, blend the mixture in a food processor.

              Check Seasoning: Taste your spread and adjust the seasoning as necessary. You might want to add more salt, lemon juice, or spices according to your preference.

                Serve: Transfer your Fiery Hatch Chili Eggplant Spread to a serving bowl. Drizzle a little olive oil on top and sprinkle with freshly chopped parsley for color. Enjoy it warm or at room temperature, paired with crispy pita chips or an assortment of fresh vegetables.

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