Description
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 perfect for pairing with pita, fresh veggies, or as a spread on toast.
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.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- 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 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.
- 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.
- 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.
- 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 the dip with warm or toasted pita, carrot sticks, bell pepper slices, cucumber sticks, or any of your favorite dipping vegetables.
Notes
- If you want a smokier flavor, try grilling the eggplants instead of roasting them in the oven.
- For a creamier dip, add a little extra tahini or a splash of olive oil.
- If you don’t have tahini, you can substitute it with peanut or almond butter, though the flavor will differ.
- This dip can be made ahead of time and refrigerated for a few hours or overnight for the flavors to meld together.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dip
- Method: Roasting, Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
