This roasted eggplant dip is creamy, smoky, and totally delicious! With its perfect blend of roasted eggplant and spices, it’s a great snack for all occasions.
Serve it with pita chips or fresh veggies, and you’ll see why everyone loves it! I can’t help but snack on it while cooking; it’s just too good! 🥳
Key Ingredients & Substitutions
Eggplants: Medium eggplants are perfect for this dip as they have a nice balance of flesh and skin. If you can’t find medium ones, large eggplants will work too. Just roast longer if needed!
Tahini: Tahini adds richness and a nutty flavor. If you’re allergic to sesame or don’t have it, try using plain yogurt for creaminess or sunflower seed butter for a nut-free option.
Garlic: Fresh minced garlic gives a wonderful bite to the dip. You could use roasted garlic instead for a sweeter flavor. If garlic’s not your thing, feel free to skip it!
Lemon Juice: Fresh lemon juice brightens the flavors. Lime juice can be a great substitute if you prefer a different citrus twist!
Olive Oil: Extra virgin olive oil enhances the dip’s flavor. If you’re looking for a lighter option, you could use avocado oil instead.
How Can You Achieve the Best Texture for Your Dip?
Getting the right texture is key for a good eggplant dip. After roasting, it’s crucial to drain the eggplant flesh. This removes excess moisture and helps prevent a watery dip.
- Always prick the eggplant before roasting—it allows steam to escape and prevents bursting.
- Let the eggplant cool enough to handle before cutting it open. This avoids burns and makes it easier to scoop out the flesh.
- Blend the mixture until smooth but not completely puréed, keeping a little chunkiness so it has body.
With these tips, you’ll have a deliciously creamy dip that’s full of flavor!
Roasted Eggplant Dip
Ingredients:
- 2 medium eggplants (about 1 lb)
- 2-3 tablespoons tahini (sesame paste)
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 1/2 teaspoon ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Smoked paprika or chili flakes, for garnish
- Pita chips or crackers, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30-40 minutes of roasting, plus a little cooling time. In total, you’re looking at about an hour to get this delicious dip ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps to develop the smoky flavor in the eggplants.
2. Roast the Eggplants:
Prick the eggplants all over with a fork or knife to allow steam to escape while roasting. Place the whole eggplants on a baking sheet and roast in the oven for about 30-40 minutes. Turn them halfway through cooking. You know they’re done when the skin is charred and the flesh is tender.
3. Scoop the Flesh:
Once the eggplants are roasted, take them out of the oven and let them cool for a few minutes until they’re safe to handle. Cut the eggplants open and scoop out the soft flesh into a bowl. Dispose of the skin.
4. Drain the Eggplant:
Place the eggplant flesh in a colander or sieve and let it drain for about 10-15 minutes. This step is important to remove excess moisture so that your dip isn’t watery.
5. Blend the Ingredients:
Transfer the drained eggplant flesh to a food processor. Add in the tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper. Pulse or blend this mixture until it’s smooth, but still has a bit of chunkiness for texture. Scrape down the sides as needed, and taste adjust the lemon or seasonings if you like.
6. Serve the Dip:
Spoon the dip into a serving bowl. Drizzle a little more olive oil on top and garnish with chopped parsley and a sprinkle of smoked paprika or chili flakes for added flavor.
7. Enjoy!
Serve your delicious roasted eggplant dip with pita chips, crackers, or fresh veggies. Enjoy the creamy, smoky goodness with friends or family!
Can I Use Different Types of Eggplants?
Yes! While medium globe eggplants work best, you can also use Japanese or Italian eggplants. Just adjust the roasting time if needed, as some may cook faster than others due to their size.
How Long Can I Store Leftovers?
Leftover roasted eggplant dip can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir when you’re ready to enjoy it again!
Can I Freeze This Dip?
Absolutely! Freeze the dip in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before serving, and give it a good stir to restore the creaminess!
What Can I Serve with This Dip Besides Pita Chips?
Beyond pita chips, fresh veggie sticks like cucumbers, carrots, and bell peppers make great dippers. You could also spread it on sandwiches or use it as a topping for grilled meats or fish!