Mediterranean Eggplant Dip
Discover the silky, smoky delight of Mediterranean Eggplant Dip, a crowd-pleasing appetizer bursting with bold, vibrant flavors. This roasted eggplant dish combines tahini, fresh garlic, zesty lemon juice, and fragrant spices like cumin and smoked paprika to create a luxuriously creamy spread. Artfully garnished with chopped parsley and ruby-like pomegranate seeds, this dip is as visually stunning as it is delicious. Perfect for pairing with warm pita bread, crisp vegetables, or crackers, it’s a versatile and healthy option for any gathering. With a quick prep time and simple roasting technique, this gluten-free and vegan-friendly recipe is an easy way to bring the taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 whole garlic cloves
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons salt
- 0.5 teaspoons smoked paprika
- 2 tablespoons parsley
- 2 tablespoons pomegranate seeds
- optional, for serving pita bread or vegetables
Instructions
Preheat your oven to 400°F (200°C).
Using a fork, poke several holes into the skin of the eggplants to allow steam to escape.
Place the eggplants directly on a baking sheet and roast for 35-40 minutes, turning them halfway through to ensure even cooking, until the skins are wrinkled and the flesh is soft.
While the eggplants are roasting, peel and mince the garlic cloves.
Once the eggplants are cool enough to handle, slice them in half and use a spoon to scoop out the flesh into a bowl. Discard the skins.
In a food processor, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and smoked paprika. Blend until smooth and creamy. Taste and adjust seasoning as necessary.
Transfer the dip to a serving bowl and drizzle with a bit of olive oil. Sprinkle chopped parsley and pomegranate seeds on top for garnish.
Serve the Mediterranean eggplant dip with warm pita bread, crackers, or a selection of fresh vegetables like carrots, cucumbers, and bell peppers.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 31.9 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3676 mg | 283% | |
| Iron | 16078.1 mg | 89323% | |
| Potassium | 2564 mg | 55% | |
*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.
