The Story and Spirit of Tulkarem Roasted Eggplant Dip

This roasted eggplant dip nods to Tulkarem, a city in the northwestern West Bank known for its fertile plains, citrus groves, and revered olive oil. While eggplant dips are celebrated throughout the Levant, this rendition leans on Palestinian tastes: assertive lemon, great sesame tahini, and a confident finish of extra-virgin olive oil and sumac. The result is silky, smoky, and gently tangy—a mezze that feels at once rustic and refined.

What Makes It Unique

• Smoke-forward character: Char the eggplants until the skins blacken and the interior collapses. That deep char is your secret to complexity.
• Sumac finish: A sprinkle of sumac adds a lemony sparkle without extra acidity, aligning with Levantine flavor profiles.
• Olive oil as a signature: Finishing with peppery Palestinian olive oil lends a grassy, fruity fragrance that lifts the entire bowl.
• Textural balance: Draining the eggplant briefly prevents watery dip; whisking a proper tahini sauce makes it plush and creamy.

Technique Tips for Success

• Choose the right eggplants: Medium globe eggplants with taut, glossy skin and a good heft for their size tend to be less bitter and have fewer seeds.
• Maximize smokiness: If you have a gas burner, char directly over the flame, rotating often with tongs. No flame? Use the broiler set to high and place the rack close to the element. A grill works beautifully too.
• Steam-peel method: After charring, cover the eggplants for a few minutes. The residual steam loosens the skins, making peeling easier while keeping the flesh tender.
• Drain, but don’t squeeze dry: Letting excess liquid escape concentrates flavor without turning the dip pasty. A gentle press is enough.
• Tahini emulsification: Tahini tightens when lemon juice hits; whisk in warm water gradually to create a smooth, spoonable sauce. You control the viscosity—looser for drizzling, thicker for scooping.
• Season in layers: Salt a little earlier than you think, then taste again after resting. The lemon and sumac will evolve as the dip cools.

Serving Suggestions

• Classic mezze: Serve with warm pita, shrak, or taboon bread. Pair alongside olives, pickled turnips, fattoush, and grilled kebabs or halloumi.
• Fresh and crunchy: Offer crisp vegetables—cucumber spears, radishes, fennel, endive leaves, and carrot sticks—for a lively contrast.
• Garnish options: Keep it vegan with extra parsley, sesame, and pomegranate, or marble a spoonful of thick yogurt on top for a luscious, tangy swirl.

Ingredient Notes and Substitutions

• Tahini: Use a light, pourable tahini for smooth texture. If yours is very thick, add a splash more warm water. Sunflower seed tahini works in a pinch but will change the flavor.
• Lemon vs. sumac: If fresh lemons are mild, bump the juice by 1 tsp. If you prefer a gentler citrus note, lean more on sumac and slightly reduce lemon.
• Heat: The optional green chili brings a gentle spark without overwhelming the sesame and smoke. Red Aleppo pepper flakes are a lovely substitute.
• Olive oil: A high-quality extra-virgin oil is essential. Palestinian oils often carry peppery, green notes that complement eggplant’s earthiness.

Make-Ahead, Storage, and Leftovers

• Chill time: A brief rest (10–15 minutes) is enough, but a longer chill (up to 24 hours) deepens the flavors.
• Storage: Refrigerate in an airtight container for up to 3–4 days. Stir before serving and refresh with a squeeze of lemon and a drizzle of olive oil.
• Not recommended for freezing: The texture can weep and separate upon thawing.
• Leftover magic: Spread in sandwiches with cucumbers and mint, dollop on grain bowls, or serve under roasted carrots or cauliflower.

Cultural Notes

Roasted eggplant dips appear across the Levant and beyond, but the Palestinian table gives them a distinctive stamp—herbs like parsley and mint, sunny citrus, and generous olive oil. In regions around Tulkarem, the quality of local oil can be a point of pride, and using it as a finishing touch is more than garnish—it’s an expression of place. Sumac, harvested from tart, crimson berries, is another pantry pillar that keeps this dip bright and alive.

Troubleshooting

• Too watery: You likely skipped or shortened the draining step. Gently fold in a bit more tahini, then chill to firm up.
• Too thick: Whisk in warm water 1 tsp at a time until it loosens to your preferred texture.
• Too bitter: This can come from overcharred seeds or very old tahini. Remove any large seed pockets and use fresh, well-stirred tahini.
• Lacks brightness: Add a pinch more salt first, then a squeeze of lemon, then a dusting of sumac; reassess after one minute.

Final Thoughts

This dip isn’t only about technique; it’s about balance—smoke against citrus, sesame against olive fruitiness, and the quiet green freshness of parsley. Serve it as the anchor to a mezze spread or as a simple snack with warm bread. Either way, it carries the comforting warmth of the Levant and the distinctive spirit of Tulkarem to your table.