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Eggplant Dip

A creamy, smoky dip made with roasted eggplant, garlic, and tahini, perfect for dipping or spreading.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants Choose smooth-skinned eggplants for the best flavor.
  • 3 cloves garlic, peeled
  • ¼ cup tahini Use high-quality tahini for better taste.
  • 2 tablespoons lemon juice Freshly squeezed lemon juice is best.
  • 2 tablespoons olive oil
  • to taste Salt and pepper Adjust to your preference.
  • as desired Fresh parsley for garnish (optional) Adds color and freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
  3. Drizzle with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet.
Roasting
  1. Bake in the oven for about 25-30 minutes or until the eggplants are tender and the skin is slightly charred.
Mixing
  1. Once roasted, let the eggplants cool for a few minutes. Scoop out the flesh and transfer it to a food processor.
  2. Add the garlic, tahini, lemon juice, and additional olive oil to the processor. Blend until smooth.
  3. You can add a little water if the mixture is too thick.
Seasoning and Serving
  1. Taste the dip and add salt and pepper as needed.
  2. Transfer to a serving bowl, garnish with fresh parsley, drizzle with olive oil, and serve.

Notes

Perfect for dipping with pita, veggies, or as a sandwich spread. Store leftovers in an airtight container for up to 5 days in the refrigerator, or freeze for up to 3 months.