Eggplant Dip

Roasted eggplant, tahini, garlic, lemon juice, and earthy, smoky spices come together in this rich and creamy dip perfect for appetizer platters during the holidays!

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– 3 large eggplant – 1/4 cup tahini or to taste – 2 tablespoons lemon juice or to taste – 3 cloves garlic peeled & chopped – 1/2 teaspoon ground cumin or to taste – 2 tablespoons extra virgin olive oil plus more for garnish – sea salt to taste – 3 tablespoons parsley finely chopped For Garnish – 1/8 teaspoon cayenne pepper – 1/4 teaspoon smoked paprika – black pepper to taste – warm pita bread homemade or store bought

Step 1

Preheat the oven to 400F. Line baking sheet with parchment paper. Place eggplants on parchment paper and poke each eggplant with a knife, few times. Bake for 50-60 minutes, or until the eggplant is soft. Remove from the oven and let cool.

Step 2

Cut eggplant in half and remove the flesh into the colander, let drain for 20 minutes.

Step 3

After, place the flesh into the food processor with tahini, lemon juice, garlic, cumin, olive oil and salt. Pulse until smooth, season with additional salt if needed.

Step 4

Transfer onto a serving dish and drizzle with olive oil, to taste and sprinkle cayenne pepper, smoked paprika and black pepper. Garnish with chopped parsley. Serve with warm pita bread. Enjoy!


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