This roasted eggplant tahini dip is a velvety, savory spread packed with smoky, rich flavors. Combining roasted eggplant with tahini, garlic, lemon juice, and cumin, this dip is not only simple to make but also a crowd-pleaser for gatherings, snacks, or as an accompaniment to meals. It’s perfect for pairing with pita, fresh veggies, or even as a spread on toast.

Why You’ll Love This Recipe

This dip is a delightful twist on traditional baba ghanoush, with its silky texture and smoky undertones from the roasted eggplant. The tahini adds a creamy richness, while the garlic and cumin offer depth and warmth. The lemon juice provides a burst of freshness, balancing out the earthiness of the eggplant. Whether served warm or chilled, this dip is guaranteed to be a hit at your next gathering or as a flavorful snack any time of the day.

Roasted Eggplant Tahini Dip

Ingredients

2 pounds Italian eggplants (around 2 small to medium-sized)
2 medium garlic cloves, either minced or pressed
2 tablespoons lemon juice, adjust as needed
1/4 cup tahini paste
1/3 cup extra-virgin olive oil, plus more for brushing eggplants and topping
2 tablespoons chopped fresh parsley, additional for topping
3/4 teaspoon salt, for flavor
1/4 teaspoon ground cumin
A pinch of smoked paprika for topping
Serving ideas: Warm or toasted pita, carrot sticks, bell pepper slices, cucumber sticks, etc.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Eggplants: Slice the eggplants in half lengthwise and score the flesh with a criss-cross pattern using a sharp knife. Brush the cut side with olive oil, then place them cut side down on the prepared baking sheet.
Roast the Eggplants: Roast the eggplants in the preheated oven for about 35-40 minutes, or until the flesh is soft and the skin is charred. Remove from the oven and let them cool for a few minutes.
Scoop the Flesh: Once the eggplants are cool enough to handle, use a spoon to scoop out the soft flesh and discard the skins. Place the flesh in a bowl.
Blend the Dip: Add the roasted eggplant flesh, garlic, lemon juice, tahini paste, olive oil, salt, and cumin to a food processor or blender. Blend until smooth and creamy. Taste and adjust the lemon juice and salt as needed.
Serve: Transfer the dip to a serving bowl. Drizzle with a bit of olive oil, sprinkle with smoked paprika, and top with chopped fresh parsley for added flavor and color.
Serve with Dippers: Serve the dip with warm or toasted pita, carrot sticks, bell pepper slices, cucumber sticks, or any of your favorite dipping vegetables.

Servings and Timing

Servings: This recipe makes about 4-6 servings.
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Variations

Spicy Kick: Add a pinch of cayenne pepper or chili flakes for some heat.
Smokier Flavor: If you want an even smokier taste, try grilling the eggplants instead of roasting them in the oven.
Herbs: You can mix in fresh herbs like mint, basil, or cilantro for a different flavor profile.
Nutty Option: Add a tablespoon of ground walnuts or pine nuts for extra texture and a nutty flavor.
Vegan Version: This dip is naturally vegan-friendly, but you can add a dollop of vegan yogurt for extra creaminess.

Storage/Reheating

Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This dip doesn’t freeze well due to the texture of the eggplant, but it can be kept refrigerated for a few days.
Reheating: This dip is best served at room temperature or slightly chilled. If you prefer it warm, gently reheat in a saucepan over low heat, stirring occasionally.

FAQs

Can I use regular eggplants instead of Italian eggplants?

Yes, you can use regular eggplants. The texture might be slightly different, but it will still work perfectly for this recipe.

Do I need to peel the eggplants before roasting?

No, there’s no need to peel the eggplants. The skin can be discarded after roasting, and the flesh will be soft and flavorful.

Can I make this dip ahead of time?

Yes, this dip can be made ahead of time. Just refrigerate it for a few hours or overnight to let the flavors meld together.

Can I add other spices to the dip?

Absolutely! Feel free to experiment with spices like coriander, turmeric, or cinnamon for a more complex flavor.

How can I make this dip creamier?

For a creamier dip, add a little extra tahini or a splash of olive oil. You can also stir in a tablespoon of yogurt or coconut yogurt for extra creaminess.

Is there a substitute for tahini?

If you don’t have tahini, you can substitute it with a tablespoon of peanut butter or almond butter, though the flavor will be different.

Can I use roasted garlic in place of fresh garlic?

Yes, roasted garlic can be used for a milder, sweeter flavor. Simply replace the fresh garlic with 1-2 cloves of roasted garlic.

What other veggies can I use for dipping?

In addition to the suggested veggies, you can dip slices of roasted sweet potatoes, cherry tomatoes, or even crackers for an easy and delicious snack.

Can I use this dip as a spread?

Yes, this dip works wonderfully as a spread for sandwiches, wraps, or on toast.

How do I know when the eggplants are done roasting?

The eggplants are done when the skin is charred and the flesh is very soft. You should be able to scoop out the flesh easily with a spoon.

Conclusion

This roasted eggplant tahini dip is a delicious and healthy option for your next gathering or snack time. With its smoky flavor, creamy texture, and vibrant flavors from the tahini, garlic, and cumin, it’s sure to be a hit. Whether served with fresh veggies, pita, or your favorite dippers, this dip will elevate any meal or snack. It’s easy to make, nutritious, and incredibly satisfying.