Skip to main content

Eggplant Dip

Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Kid friendly
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. 

 

Comments

This eggplant dip is a perfect substitute for hummus! Same texture and consistency. I used the peanut butter and vegetable oil option and the recipe was delicious. This is a very tasty, citrusy dip that pairs well with pita bread or veggies. Many people could not even detect the peanut butter flavor, it blended very well with the other flavors. 

You might also like...

Recipes A to Z (without photos)

Harissa Roasted Butternut Squash
Wooden bowl of seasoned butternut squash, pumpkin seeds and fresh herbs.

Harissa Roasted Butternut Squash

Delicious roasted squash, drizzled with agave and lemon and topped with nuts and seeds.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Winter Fruit Crisp
Plate of baked sliced apples with a sweet granola topping.

Winter Fruit Crisp

Quick and easy treat with warm buttery oats, sweetened with brown sugar.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bars (4 inches x 2 inches)
Blueberry Crisp
A dish of baked blueberries with a golden oat topping.

Blueberry Crisp

This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 cups
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Eggplant Dip
Eggplant dip garnished with parsley served with a vegetable and cracker plate.

Eggplant Dip

Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Zucchini Salad
Bowl of seasoned zucchini and red onion slices.

Zucchini Salad

Quick and tasty side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.