Description
A creamy, smoky eggplant dip blended with tahini, garlic, and olive oil, perfect for dipping with warm pita and fresh veggies.
Ingredients
Scale
- 2 large eggplants
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon chopped parsley (for garnish)
- 2 tablespoons chopped olives (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 40-45 minutes until soft and charred.
- Let eggplants cool, then peel off the skin and scoop out the flesh.
- In a bowl, mash the eggplant with a fork or blend it in a food processor for a smoother texture.
- Add tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika. Mix well.
- Transfer to a serving dish, drizzle with extra olive oil, and garnish with parsley and chopped olives.
- Serve with warm pita, fresh vegetables, or crackers.
Notes
- For extra smokiness, grill the eggplants over an open flame before roasting.
- Adjust tahini and lemon juice to taste for a more balanced flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer / Dip
- Method: Roasting
- Cuisine: Middle Eastern
