Roasted Eggplant and Tahini Dip

Roasted Eggplant and Tahini Dip is a delicious and healthy Middle Eastern dish that is perfect for parties, gatherings, or as a simple appetizer. This creamy and flavorful dip is made with roasted eggplant, tahini, garlic, lemon juice, and a few other ingredients that come together to create a truly irresistible dip. Whether you’re a fan of eggplant or not, this dip is sure to win you over with its rich and smoky flavors.

Ingredients:

  • 1 large eggplant
  • 3 tablespoons tahini
  • 2 cloves of garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Roasting the Eggplant

Preheat your oven to 400°F (200°C). Wash the eggplant and pat it dry. Using a fork, poke several holes all over the eggplant to allow steam to escape during roasting. Place the eggplant on a baking sheet lined with parchment paper and roast it in the preheated oven for about 40-45 minutes, or until the skin is charred and the flesh is soft.

Step 2: Removing the Skin

Once the eggplant is roasted, remove it from the oven and let it cool for a few minutes. Once it’s cool enough to handle, carefully peel off the charred skin. The flesh should be soft and tender.

Step 3: Blending the Dip

In a food processor or blender, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy. If the dip is too thick, you can add a little water or more olive oil to achieve your desired consistency.

Step 4: Serving

Transfer the dip to a serving bowl and garnish with chopped fresh parsley. You can also drizzle some olive oil on top for extra flavor. Serve the dip with pita bread, crackers, or fresh vegetables like carrot sticks, cucumber slices, or bell pepper strips.

Tips:

  • If you prefer a smokier flavor, you can roast the eggplant directly on a gas stove burner. Simply place the eggplant directly on the burner and turn the flame to medium-high. Use tongs to rotate the eggplant every few minutes until the skin is charred and the flesh is soft.
  • For a creamier texture, you can add a tablespoon of Greek yogurt or sour cream to the dip.
  • If you don’t have tahini on hand, you can substitute it with peanut butter or almond butter for a slightly different flavor.
  • Feel free to adjust the amount of garlic, lemon juice, and spices according to your taste preferences.

Roasted Eggplant and Tahini Dip is a versatile dish that can be enjoyed as a dip, spread, or even as a sauce for grilled meats or roasted vegetables. Its creamy texture and bold flavors make it a crowd-pleasing favorite. So, next time you’re looking for a healthy and delicious appetizer, give this recipe a try!

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