Eggplant Aubergine Tahini Dip
Experience the creamy, smoky allure of Eggplant Aubergine Tahini Dip, an irresistible Middle Eastern-inspired delight perfect for your next gathering. This velvety dip combines oven-roasted eggplant, nutty tahini, zesty lemon juice, and aromatic garlic for a beautifully balanced flavor profile that's both comforting and sophisticated. A hint of ground cumin adds warmth, while a garnish of smoked paprika and fresh parsley lends an optional burst of color and spice. Perfectly paired with pita bread, fresh veggies, or crackers, this dip is naturally vegan, gluten-free, and incredibly versatile. Ready in under an hour with minimal prep, it’s a wholesome appetizer or snack that will elevate any occasion.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Tahini
- 2 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Smoked paprika (optional, for garnish)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Pierce the eggplants several times with a fork to allow steam to escape, then place them on a baking sheet lined with foil or parchment paper.
Roast the eggplants in the preheated oven for 35-40 minutes, turning them once halfway through, until they are soft and the skin is wrinkled and charred.
Remove the eggplants from the oven and let them cool for 10-15 minutes, or until they are comfortable to handle.
Slice the cooled eggplants lengthwise and scoop out the flesh, discarding the skin.
Place the eggplant flesh in a food processor or blender along with the tahini, garlic cloves, lemon juice, olive oil, ground cumin, and salt.
Blend the mixture until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust seasoning if necessary.
Transfer the dip to a serving bowl and drizzle with a bit of olive oil. Sprinkle with smoked paprika and parsley if desired.
Serve the dip warm or chilled with pita bread, fresh vegetables, or crackers.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 22.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3561 mg | 274% | |
| Iron | 16074.6 mg | 89303% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
