Eggplant Dip
Creamy, smoky, and irresistibly flavorful, this Eggplant Dip is the perfect appetizer for any gathering. Made with roasted eggplants for a deep, charred flavor, blended with tahini, garlic, fresh lemon juice, and a hint of cumin, this Middle Eastern-inspired dip achieves a lusciously smooth texture that's as versatile as it is delicious. Garnished with a drizzle of olive oil, fresh parsley, and a sprinkle of paprika, it’s a visually stunning dish that’s equally delicious served warm, at room temperature, or chilled. Pair it with pita bread, crisp veggies, or crackers for an easy yet elegant snack or party addition. With simple ingredients, minimal prep, and bold flavor, this Eggplant Dip is sure to be a crowd-pleaser and your new go-to recipe for healthy snacking!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the eggplants, then pierce their skins several times with a fork to allow steam to escape during roasting.
Place the eggplants on a baking sheet lined with parchment paper and roast them in the oven for about 35-40 minutes, or until the skin is charred and the flesh is soft.
While the eggplants roast, peel the garlic cloves and set them aside.
Once the eggplants are cooked, let them cool slightly until safe to handle. Carefully cut them open and scoop out the soft flesh, discarding the skin.
Combine the eggplant flesh, garlic cloves, lemon juice, tahini, olive oil, cumin, salt, and black pepper in a food processor or blender.
Blend the mixture until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil, chopped fresh parsley, and a sprinkle of paprika if desired.
Serve the eggplant dip warm, at room temperature, or chilled with pita bread, crackers, or fresh vegetable sticks.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 22.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2425 mg | 187% | |
| Iron | 10718.5 mg | 59547% | |
| Potassium | 1687 mg | 36% | |
*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.
