This eggplant dip is made with baked eggplant and tahini for a delicious dip or spread. Makes a perfect appetizer served with pita breads or veggies.
- 2 Large Eggplants or 3 Medium (~1 and 1/2 pounds/680g)
- 1/4 cup (60ml) Lemon Juice (Freshly Squeezed)
- 2 Cloves Garlic (Crushed)
- 1 Tbsp Olive Oil (Extra Virgin)
- 1/3 cup (80g) Tahini
- 1/4 tsp Cumin
- 1/4 tsp Smoked Paprika
- 1/2 tsp Sea Salt
- 1/4 cup Fresh Chopped Parsley
- Chopped Parsley
- Smoked Paprika
- Pita Breads
- Preheat the oven to 465°F (240°C).
- Poke holes in the eggplants a few times with a fork and place onto a parchment lined baking tray. Bake whole in the oven for 45 minutes until soft.
- While the eggplant is baking squeeze lemon juice into a bowl and then crush the garlic into the lemon juice and leave the garlic to soak in the lemon juice.
- When the eggplants are baked, leave them to cool on the tray.
- Once cooled, slice the eggplants in half and scrape the insides out into a bowl, discarding the skins.
- Add the cooked eggplant, lemon juice and crushed garlic, olive oil, tahini, cumin and smoked paprika to the food processor and process until smooth.
- Transfer to a bowl and add the salt and chopped parsley and stir it in.
- Serve as a dip with pita breads or veggies.
*Leftovers will keep very well in the fridge, in a covered container, for 3-4 days. It is also freezer friendly.
*Nutritional information is for the dip only and excludes pita breads.
*This recipe was first published in June 2018, now updated with new photos and an updated method.
- Category: Appetizer, Side, Savory, Gluten-Free
- Method: Oven, Food Processor
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 101
- Sugar: 3.4g
- Sodium: 163mg
- Fat: 7.3g
- Saturated Fat: 1g
- Carbohydrates: 8.3g
- Fiber: 3.7g
- Protein: 2.8g
Keywords: eggplant dip