Discover the delightful flavors of this Roasted Eggplant Dip, a blend that combines the smoky taste of roasted eggplant with the richness of tahini and a zesty touch of lemon. Ideal for any gathering or a quiet snack at home, this dip offers a creamy texture that complements pita bread, fresh vegetables, or as a unique spread on sandwiches. Prepared with simple ingredients and straightforward steps, it allows for making ahead, ensuring a relaxed hosting experience.
Ingredients
- 2 medium eggplants
- 2 cloves garlic, minced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45 minutes, or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and allow them to cool. Once sufficiently cool, peel off the skin and discard it.
- In a food processor, combine the roasted eggplant flesh, garlic, tahini, lemon juice, and olive oil. Process until the mixture is smooth.
- Taste the dip and adjust seasoning with salt and freshly ground black pepper, if needed.
- Transfer the dip to a serving bowl and, if desired, garnish with fresh herbs such as parsley or cilantro.
- Offer the Roasted Eggplant Dip with slices of pita bread, fresh cut vegetables, or use it as a spread on sandwiches.
Keywords: Creamy, Smoky, Rich, Dips, Middle Eastern
Spice Rack: Salt, Pepper
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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