Description
This smoky and creamy Roasted Eggplant Dip is an easy and impressive appetizer perfect for casual snacking or entertaining.
Ingredients
Main Ingredients
- 2 medium eggplants
- 2 to 3 tablespoons olive oil, plus more for serving
- 2 to 3 tablespoons lemon juice, to taste
- 1 to 2 cloves garlic, grated or very finely minced
- 2 tablespoons tahini (optional, but makes it extra creamy) (Substitute with Greek yogurt for tangy flavor.)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- to taste smoked paprika, cumin, chopped parsley, toasted sesame seeds (optional) (These enhance the dip with additional flavors.)
Instructions
Roasting the Eggplant
- Preheat your oven to 425 F.
- Line a baking sheet with foil or parchment.
- Poke the eggplants a few times with a fork to prevent bursting.
- Roast for 35 to 50 minutes, turning once halfway through, until the skin is wrinkled and the eggplant feels very soft.
- For extra smoky flavor, broil for 2 to 4 minutes at the end to blister the skin.
- Let the eggplants cool for about 10 minutes, then slice and scoop out the flesh, draining excess liquid if needed.
Making the Dip
- Scoop the roasted eggplant flesh into a bowl or food processor.
- Add olive oil, lemon juice, garlic, salt, pepper, and tahini if using.
- Mash or blend until achieving a mostly smooth but slightly chunky texture.
- Taste and adjust flavors with more lemon, salt, or smoked paprika to preference.
- Spoon the dip into a serving bowl and drizzle with additional olive oil, and sprinkle with parsley or smoked paprika if desired.
Notes
Let the dip sit for about 10 minutes before serving for a balanced flavor. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snack
- Cuisine: Mediterranean