Want more deliciousness? Follow me on X @TeresasRecipes
Creamy Roasted Eggplant Dip
Dive into the rich, smoky flavors of this creamy roasted eggplant dip, perfect for entertaining or as a savory snack. Originating from Middle Eastern cuisine, this versatile dip is not only delicious but also packed with nutrients. The roasted eggplant melds beautifully with tahini, garlic, and lemon, creating a harmonious blend that tantalizes the taste buds. Serve it with warm pita bread or crisp vegetable sticks for an irresistible appetizer that will leave your guests asking for more.
Ingredients
- Eggplant
- 2 medium-sized
- Garlic
- 3 cloves, minced
- Tahini
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Olive oil
- 3 tablespoons, plus more for drizzling
- Salt
- 1 teaspoon, or to taste
- Ground cumin
- 1/2 teaspoon
- Paprika
- 1 teaspoon, plus extra for garnish
- Fresh parsley
- 1/4 cup, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the eggplants several times with a fork and place them on a baking sheet lined with parchment paper.
- Roast the eggplants in the oven for 30-40 minutes, or until they are soft and the skin is charred, turning them halfway through for even cooking.
- Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes.
- Peel off the skin of the eggplants and discard it. Scoop the flesh into a food processor.
- Add the minced garlic, tahini, lemon juice, olive oil, salt, cumin, and paprika to the food processor.
- Blend the mixture until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning with more salt or lemon juice, if desired.
- Transfer the dip to a serving bowl, drizzle with a little olive oil, and garnish with chopped parsley and a sprinkle of paprika.
- Serve with warm pita bread, pita chips, or an assortment of fresh vegetable sticks.
Tips
- For a smoky flavor, try charring the eggplants directly over an open flame instead of roasting them in the oven.
- You can enhance the dip by adding roasted red peppers or spices like cayenne for a kick.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Dietary Information
Servings: 6 Dish Type: Appetizer Prep Time: 10 minutes Cook Time: 40 minutes Calories: 150 Fat: 10g Carbs: 12g Protein: 3g Sodium: 200mg Sugar: 2g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...