Smoky Roasted Eggplant Dip
Charred eggplant blended with tahini, garlic, and lemon creates a silky Mediterranean dip with deep, smoky flavor. Ready in under 15 minutes and perfect for entertaining.
- Total time
- 12 min
- Servings
- 6
- Calories
- 95
- Protein
- 3g
Ingredients
- 2 whole eggplant (medium)
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 2 whole garlic clove, minced
- 2 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Position oven rack 4 inches from broiler. Prick each eggplant 3 times with a fork.
- 2
Place eggplants on a lined baking sheet. Broil 10 minutes, rotating halfway through.
- 3
Broil until skin blackens and chars on all sides, ~5 more minutes. Flesh should feel soft.
- 4
Cool eggplants 2 minutes. Split lengthwise and scoop soft flesh into a food processor.
- 5
Add tahini, lemon juice, garlic, and olive oil. Blend until creamy, ~90 seconds.
- 6
Taste and adjust salt and pepper. Transfer to a serving bowl.
- 7
Drizzle with extra olive oil and serve with pita chips or fresh vegetables.
Tools you’ll need
- broiler or oven with broil setting
- fork
- baking sheet with parchment paper
- food processor
- serving bowl
- spoon
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