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Eggplant Dip

Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Eggplant dip garnished with parsley served with a vegetable and cracker plate.
Prep time: 10 minutes
Cook time: 45 minutes
Chill time: 15 minutes
Makes: 1 ½ Cups
Nutrition Facts: View label

Ingredients

1 globe eggplant or 2 to 3 smaller eggplants 
¼ cup tahini 
3 to 4 Tablespoons lemon juice 
2 to 3 cloves garlic, minced or ½ to ¾ teaspoon garlic powder 
¼ teaspoon salt 
2 Tablespoons chopped parsley or cilantro (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse vegetables under cool running water before preparing.
  3. Preheat oven to 400 degrees F. Lightly grease a baking sheet or line the sheet with aluminum foil.
  4. Poke the whole eggplant with a knife or fork in 8 to 10 places. Place on baking sheet and roast until the eggplant collapses and softens, about 45 minutes. Turn over after about 20 minutes. Smaller eggplants will take less time.
  5. Cool eggplant for 10 to 15 minutes. Remove the stem and skin to throw away or compost. Place cooked eggplant in a medium bowl or blender. Add the rest of the ingredients and stir or blend until smooth.
  6. Scoop mixture into a serving bowl and sprinkle with parsley, if desired.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Serve with raw vegetables, whole-grain pita or crackers.
  • Try adding 1 to 2 Tablespoons olive oil or plain yogurt for a smoother dip with even more flavor.
  • No tahini? Try using 2 Tablespoons smooth peanut butter and 2 Tablespoons vegetable oil. 

 

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