Lemon Cilantro Eggplant Dip
Bright, zesty, and packed with flavor, this Lemon Cilantro Eggplant Dip is a fresh twist on a classic roasted eggplant recipe. Perfectly roasted eggplants are blended with creamy tahini, tangy lemon juice, aromatic garlic, and a generous handful of fresh cilantro to create a silky, herbaceous spread that’s bursting with vibrant Mediterranean and Middle Eastern-inspired flavors. A touch of ground cumin and optional red pepper flakes add a subtle warmth, while the lemon juice keeps it refreshingly light. This versatile dip is ideal for serving with pita chips, fresh veggies, or even as a unique sandwich spread for a healthy, plant-based treat. Ready in under an hour and packed with wholesome ingredients, this recipe is a must-try for anyone seeking a flavorful, crowd-pleasing appetizer!
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Recipe Information
Ingredients
- 2 large eggplant
- 2 tablespoons olive oil
- 3 large garlic cloves
- 2 tablespoons lemon juice
- 0.5 cup fresh cilantro
- 2 tablespoons tahini
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pierce the eggplants several times with a fork to allow steam to escape during roasting.
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 flesh is soft.
While the eggplants are roasting, peel and finely mince the garlic cloves.
Once the eggplants are fully roasted, remove them from the oven and let them cool for 10-15 minutes or until cool enough to handle.
Slice the eggplants open and scoop out the soft flesh with a spoon, discarding the skins.
In a food processor, combine the roasted eggplant flesh, minced garlic, lemon juice, fresh cilantro, tahini, olive oil, salt, cumin, black pepper, and red pepper flakes (if using).
Blend the mixture until it reaches a smooth and creamy consistency, pausing to scrape down the sides if necessary.
Taste the dip and adjust seasoning as needed, adding more lemon juice or salt to suit your preference.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of chopped cilantro.
Serve the Lemon Cilantro Eggplant Dip with pita chips, fresh vegetables, or use it as a sandwich spread. Enjoy!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 46.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2486 mg | 191% | |
| Iron | 10719.0 mg | 59550% | |
| Potassium | 3243 mg | 69% | |
*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.
