Creamy and slightly smoky, you’ll have a hard time not eating the entire bowl of this savory dip. Made with just a handful of ingredients, this roasted eggplant dish is packed with healthy vitamins, fiber, and antioxidants. Create a Seedsheet mezze platter with some cut veggies, olives, homemade pita chips, and other dips for a gorgeous display.
What you’ll need:
Knife and cutting board
Measuring cups and spoons
2 medium eggplants (about 2 lbs.)
¼ cup tahini
½ lemon, zested
¼ cup lemon juice
3 garlic cloves, chopped
¼ tsp kosher salt
2+ tbsp fresh parsley, plus extra for topping
1 tsp olive oil, for topping
Sesame seeds, zaatar, smoked paprika, or sumac powder for topping
Pita bread, olive oil, and salt to make chips
Sliced cucumber, carrots, bell pepper, and cherry tomatoes
1. Line a rimmed roasting dish with foil and pierce eggplants several times with a fork.
2. Broil the eggplants for 4 minutes on each side to blister the skin.
3. Lower the temperature to 375F and roast the eggplant for 30 minutes, turning halfway through. Eggplant should be deflated, soft, and able to be easily pierced with a fork.
4. Cut the eggplant open and let cool for 10 minutes. Drain liquid from the pan and set aside.
5. Peel away the skin and scoop the eggplant flesh into a food processor.
6. Add tahini, lemon zest and juice, garlic, salt, and parsley. Process just until combined for a chunkier dip, or longer for a smooth dip.
7. Taste test and add more salt if necessary, or the eggplant liquid reserved from earlier if the dip needs thinning or if you desire a smokier flavor. Add liquid one tablespoon at a time, blending and testing between additions.
8. Spoon into a bowl. Top with a drizzle of olive oil, a shake of sesame seeds, zaatar or sumac powder, and a generous sprinkle of chopped parsley.
9. Serve with cut veggies and warm pita or homemade pita chips for dipping.
10. Store in an airtight container in the refrigerator for up to a week.