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The Ultimate Roasted Eggplant Dip: A Delicious and Nutritious Delight

Roasted Eggplant Dip
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A smoky, creamy roasted eggplant dip with tahini, garlic, and lemon. This Middle Eastern-inspired spread is perfect with pita bread, vegetables, or as a sandwich spread. The charred eggplant gives it incredible depth of flavor!

Ingredients

Scale
  • 2 medium eggplants (about 2 lbs total)
  • 3 tbsp tahini
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice (about 1 lemon)
  • 2 tbsp extra virgin olive oil (plus more for garnish)
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped (for garnish)
  • 1/4 tsp sumac (optional garnish)
  • Pine nuts (optional garnish)

Instructions

  1. Roast eggplants: Prick eggplants all over with a fork. Char directly over gas flame or under broiler, turning occasionally, until skin is blackened and flesh collapses (15-20 mins). Let cool slightly.
  2. Prep flesh: Cut open eggplants and scoop flesh into colander. Drain 10 minutes to remove excess liquid.
  3. Blend: In food processor, combine eggplant flesh, tahini, garlic, lemon juice, olive oil, cumin, and salt. Pulse until creamy but slightly chunky.
  4. Adjust: Taste and add more lemon, salt, or tahini as needed. The dip should be smoky and tangy.
  5. Serve: Transfer to bowl, drizzle with olive oil, and sprinkle with paprika, parsley, and sumac if using. Serve at room temperature.

Notes

  • No gas flame? Roast whole eggplants at 450°F for 45-60 minutes until very soft.
  • Texture options: For rustic version, mash with fork instead of processing.
  • Make ahead: Flavors intensify overnight – stores refrigerated for 4 days.
  • Serving ideas: Excellent with warm pita, crudités, or as part of mezze platter.

Nutrition

Find it online: https://us.recipesfood.org/roasted-eggplant-dip-eggplant-dip/

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