Baby eggplants roasted until collapsed, blended with tahini, garlic, lemon juice, and a pinch of cayenne. Smoky, tangy, and simple.
How much can you get from four eggplants, half a clove of garlic, and a couple of spoonfuls each of tahini and lemon juice? More than you would think. The eggplants roast at 220C (425F) until the flesh collapses into something smoky and soft. Scooped out and blended with the tahini, garlic, and lemon, it becomes a dip with more depth than something this simple should have. A pinch of cayenne at the end wakes it up.
Italian baby eggplants work best here. They are smaller, with fewer seeds and less bitterness than the larger globe varieties. The roasting concentrates their flavour and the tahini gives the dip a richness that olive oil alone would not. I serve it with warm flatbread, but raw vegetables and crackers work just as well. A keeper for the recipe box.
How to Make Roasted Eggplant Dip
Roast Until Completely Collapsed
Halve the baby eggplants lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
Roast at 220C (425F) for about 30 minutes. The flesh should be completely soft and the skin slightly charred. If the flesh is still firm when you press it, give it another 5-10 minutes. Under-roasted eggplant will not blend smooth and the dip tastes raw.
Cool, Scoop, Blend
Let the eggplant cool on a rack for 15-20 minutes. The cooling firms the flesh slightly and makes it easier to scoop cleanly out of the skin.
Drop the flesh into a food processor with half a clove of garlic. Blend until smooth. Add the tahini and lemon juice. Blend again. Season with salt, pepper, and a pinch of cayenne. Taste and adjust the lemon. It should be smoky first, tangy second, with just a hint of heat at the finish.
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Roasted Eggplant Dip
Total Time: 45 minutes
Yield: Serves 4
Diet: Gluten-Free, Vegan, Vegetarian
Description
A simple, smoky eggplant dip perfect for a casual gathering or a weeknight snack. Roasting brings out the eggplants natural sweetness, creating a delicious base for this flavorful dip.
Instructions
- Preheat oven to 425°F (220°C).
- Slice eggplant in half lengthwise, brush lightly with olive oil, and season with salt and pepper.
- Roast the eggplant for approximately 30 minutes, or until golden brown.
- Allow eggplant to cool on a rack for 15-20 minutes.
- Remove and scoop out all the meat from the eggplant; set aside in a food processor bowl with the half clove of garlic. Discard the skins.
- Puree until relatively smooth in the food processor.
- Add tahini, lemon juice, salt, pepper, and cayenne (if using); pulse several times until consistent.
- Remove from the food processor and place in a covered container. Refrigerate for at least an hour to allow the flavors to develop.
- Serve with chips or crackers.
Notes
- For a smokier flavor, char the eggplant over an open flame before roasting.
- If tahini is unavailable, substitute with 2 tablespoons of sunflower seed butter.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I use regular eggplant?
Yes. Cut a large eggplant into thick rounds and roast the same way. Larger eggplants can be more watery, so drain the flesh in a colander for 10 minutes before blending.
Why only half a clove of garlic?
Raw garlic is strong and the dip has no cooking step after blending. Half a clove is enough to be present without overpowering the eggplant and tahini. If you want more, add it gradually and taste.
How long does this keep?
In the fridge, 3-4 days in an airtight container. The flavour actually improves overnight as the tahini and lemon meld with the eggplant. It may darken slightly on the surface, which is normal.