Smoky Tahini Eggplant Dip
Charred eggplant blended with tahini, lemon, and garlic into a silky Middle Eastern dip. Finish with pomegranate seeds and a drizzle of olive oil for brightness and crunch.
- Total time
- 12 min
- Servings
- 6
- Calories
- 156
- Protein
- 4g
Ingredients
- 2 whole eggplant, large
- ½ cup tahini
- 1 whole lemon, juiced
- 2 cloves garlic clove, minced
- ½ cup pomegranate seeds
- 2 tbsp olive oil (for drizzle + char)
Instructions
- 1
Poke eggplants all over with a fork. Brush lightly with olive oil and char directly over a gas flame or under a broiler, turning occasionally, until skin blackens and flesh softens, 8–10 minutes total.
- 2
Let cool slightly, then scoop soft eggplant flesh into a blender or food processor. Discard charred skin.
- 3
Add tahini, lemon juice, minced garlic, and a pinch of salt. Blend until completely smooth and pale, scraping down sides as needed.
- 4
Transfer to a shallow bowl. Create a shallow well in the center with the back of a spoon.
- 5
Scatter pomegranate seeds over the top and drizzle the well with a thin stream of olive oil.
- 6
Serve with warm pita, crudités, or flatbread.
Tools you’ll need
- gas stove or broiler
- fork
- blender or food processor
- shallow serving bowl
- spoon
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