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Eggplant dip with tahini dressing served on a plate

Eggplant Dip with Tahini Dressing

Eggplant dip with tahini dressing is a special and nutritious Middle Eastern dish that is easy to prepare at home. The creamy texture and slightly smoky flavor of the roasted eggplant harmonizes perfectly with the lemony freshness of the tahini. This dish is the perfect choice for a gathering of friends, as a light appetizer or a simple snack.

Prep Time 10 min
Preparation 35 min
Total 45 min
250 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 2 Eggplant
⭕ 2 cloves Garlic
⭕ 50 g Tahini
⭕ 2 tbsp Lemon juice
⭕ 2 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 0.5 tsp Red pepper flakes
⭕ 2 tbsp Fresh parsley

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    Preparation Steps

    1

    Preheat oven to 400°F (200°C). Prick the eggplants several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until softened.

    2

    While the eggplants are baking, prepare the tahini dressing: in a small bowl, whisk together the tahini, lemon juice, 1 tablespoon of olive oil, salt, and pepper until smooth and creamy.

    3

    Let the baked eggplants cool slightly, then scoop out the flesh and place it in a mixing bowl. Add the finely chopped garlic, 1 tablespoon of olive oil, salt, and pepper. Mash with a potato masher or fork until well combined, or for a smoother dip, use an immersion blender.

    4

    To serve, spread the eggplant dip on a plate, drizzle with the tahini dressing, and sprinkle with fresh parsley and red pepper flakes.

    5

    Serve with fresh bread, pita bread, or vegetable sticks for dipping.