Great Eggplant Dip
Elevate your appetizer game with this creamy, smoky, and flavor-packed Great Eggplant Dip. Roasted to perfection, the eggplants develop a rich, caramelized flavor that blends seamlessly with the nutty tahini, zesty lemon juice, and a hint of garlic for an irresistible Middle Eastern-inspired creation. A touch of ground cumin and a garnish of fresh parsley and paprika add depth and a pop of color. Ready in under an hour, this wholesome dip is a crowd-pleasing option for gatherings or a nourishing snack served alongside warm pita, crunchy veggies, or crisp crackers. Perfect for vegans, vegetarians, and anyone looking to savor a healthy and vibrant dish, this eggplant dip is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Prick the eggplants all over with a fork to prevent bursting while they cook.
Place the eggplants on the prepared baking sheet and roast in the oven for 35-40 minutes, turning them halfway through, until the skin is charred and the insides are soft.
Remove the eggplants from the oven and allow them to cool for 10-15 minutes, or until they are cool enough to handle.
Once cooled, slice the eggplants open and scoop out the soft flesh into a medium-sized mixing bowl.
Add the olive oil, tahini, lemon juice, minced garlic cloves, ground cumin, salt, and black pepper to the bowl with the eggplant flesh.
Use a fork, potato masher, or food processor to mash the mixture until it reaches your desired consistency (smooth or slightly chunky).
Taste and adjust seasoning as needed, adding more salt, lemon juice, or tahini to suit your preference.
Transfer the dip to a serving dish and garnish with chopped parsley and a sprinkle of paprika.
Serve with warm pita bread, fresh vegetables, or crackers, and enjoy your homemade Great Eggplant Dip!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 35.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2460 mg | 189% | |
| Iron | 10719.1 mg | 59551% | |
| Potassium | 2547 mg | 54% | |
*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.
