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
Main 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
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare Eggplants: Slice the eggplants in half lengthwise, score the flesh, brush with olive oil, and place cut side down on the baking sheet.
- Roast Eggplants: Roast in the oven for 35-40 minutes until soft. Let cool, scoop out flesh, and discard skins.
- Blend Ingredients: In a food processor, blend eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and cumin until smooth.
- Adjust and Serve: Taste and adjust seasoning. Transfer to a bowl, drizzle with olive oil, sprinkle smoked paprika, and garnish with parsley. Serve with desired vegetables.
Notes
- If you want a smokier flavor, try grilling the eggplants instead of roasting.
- For a creamier dip, add extra tahini or olive oil.
- If you don’t have tahini, you can use peanut or almond butter as substitutes.
- This dip can be made ahead and refrigerated for enhanced flavor.
- 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
