Description
This Roasted Eggplant Dip is a creamy and flavorful Middle Eastern-inspired spread perfect for snacking or entertaining. It’s easy to make and can be served with pita chips, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients:
- 1 large eggplant (about 1 lb)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin (optional)
Garnish:
- 1 tablespoon chopped fresh parsley (optional)
- Extra olive oil for drizzling
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the eggplant: Prick the eggplant and place on a baking sheet. Roast for 35–40 minutes until charred.
- Prepare the dip: Scoop out the flesh, add garlic, tahini, lemon juice, salt, cumin. Mash or blend until smooth.
- Adjust seasoning: Taste and adjust seasoning. Transfer to a bowl, drizzle with olive oil, garnish with parsley.
- Serve: Serve with pita chips, crackers, or veggies.
Notes
- For a smoky flavor, grill the eggplant instead of roasting.
- This dip tastes better when made a day ahead.
- Can be used as a sandwich spread as well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
