Mediterranean Eggplant Dip
Smoky, garlicky roasted eggplant blended with tahini and lemon into a silky dip. Serve with pita, vegetables, or crackers for a restaurant-worthy appetizer.
- Total time
- 12 min
- Servings
- 6
- Calories
- 156
- Protein
- 4g
Ingredients
- 1.5 lb eggplant
- ¼ cup tahini
- 3 whole garlic cloves
- 1 whole lemon
- 3 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- 1
Prick eggplant all over with a fork. Broil 3–4 inches from heat, turning every 2 minutes, until completely soft and blackened, about 10 minutes total.
- 2
Cool eggplant 2 minutes, then cut in half and scoop flesh into a food processor.
- 3
Add tahini, garlic, juice of lemon, 2 tbsp olive oil, salt, and pepper to processor.
- 4
Blend until smooth and creamy, scraping sides as needed, about 1 minute.
- 5
Transfer to a serving bowl. Drizzle remaining olive oil on top and serve with pita or vegetables.
Tools you’ll need
- broiler
- fork
- food processor
- serving bowl
- knife
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