Smoky Roasted Eggplant Tahini Dip

Recipe Collection: Appetizer

Smoky Roasted Eggplant Tahini Dip brings the rich, smoky flavors of a Mediterranean vegetarian delight perfect for any gathering. This gluten-free recipe features roasted eggplant blended with tahini, garlic, and lemon juice, creating a smooth and flavorful dip. Ideal for pairing with pita, fresh veggies, or as a spread on sandwiches, this versatile dish is sure to impress.

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Overview

Baba ghanoush is a savory, smoky dip or spread made with roasted eggplant, garlic, tahini, olive oil, and lemon juice. This classic Levantine dish is perfect for serving with pita or raw veggies, alongside hummus, or on its own. Adjust the amount of lemon juice and tahini to suit your taste for a personalized touch.

Diet Type

Vegetarian

Allergies

Sesame

Cuisine

Mediterranean

Serving Size: 12

Cooking Time: 45 minutes

Ingredients

• 1 Large eggplant, drained
• 2 Tablespoons (tbsp) lemon juice
• 0.25 Cup tahini
• 2 Tablespoons (tbsp) sesame seeds
• 2 Cloves garlic, minced
• 1.5 Tablespoons (tbsp) olive oil
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place the eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, about 30 to 40 minutes.
3. Set the eggplant aside until cool enough to handle; slice in half and scoop the flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
4. Place the eggplant, lemon juice, tahini, sesame seeds, and garlic in a blender, and puree. Season with salt and pepper to taste.
5. Transfer the eggplant mixture to a medium-sized mixing bowl, and slowly mix in the olive oil.
6. Refrigerate the baba ghanoush for 3 hours before serving.

Enjoy your homemade baba ghanoush with toasted pita chips, pita bread, or sturdy vegetables for dipping!