Easy Roasted Eggplant Dip
A creamy and flavorful dip made with roasted eggplant, garlic, and tahini, perfect for any gathering or as a comforting snack.
Ingredients
Main Ingredients
- 1 large Eggplant Choose a fresh, firm eggplant.
- 4 cloves Garlic Whole garlic cloves for roasting.
- 1/4 cup Tahini Substitute with sunflower seed butter for a nut-free version.
- 2 tablespoons Lemon Juice Use freshly squeezed for the best flavor.
- 2 tablespoons Olive Oil Extra virgin olive oil for a bolder taste.
- Salt and Pepper To season to taste.
- 1 teaspoon Cumin For added flavor.
- Fresh Parsley For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil, sprinkle with salt, and place whole garlic cloves around it.
Cooking
- Roast the eggplant and garlic for about 30 minutes, or until the flesh is soft and slightly caramelized.
- Scoop out the roasted flesh of the eggplant into a food processor, along with the roasted garlic.
- Blend in tahini, lemon juice, cumin, and more olive oil until creamy and smooth. Adjust with salt and pepper to taste.
- Transfer the dip to a serving bowl, drizzle with more olive oil, and garnish with fresh parsley.
Notes
This dip keeps beautifully in the fridge for up to a week. It can be made a day in advance for enhanced flavors.