Snacks & Sides
Easy Eggplant Dip
30 minServes 6
This is a riff on baba ganoush - smoky, creamy, and deeply savory. Roasting the eggplant until completely collapsed is the key to that silky texture. Serve it with warm pita, raw vegetables, or spread it on everything.
Ingredients
- 2 large eggplants
- 3 tbsp tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp olive oil plus more for drizzling
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley and paprika to garnish
Instructions
- 1Preheat oven to 450°F. Pierce eggplants all over with a fork.
- 2Place on a baking sheet and roast 25–30 minutes, turning once, until completely collapsed and charred.
- 3Let cool, then scoop out the flesh and discard the skin.
- 4Combine eggplant flesh, tahini, garlic, lemon juice, olive oil, and cumin in a food processor. Blend until smooth.
- 5Season generously with salt and pepper.
- 6Transfer to a bowl, drizzle with olive oil, and garnish with parsley and paprika.
Jennifer's tip
For extra smokiness, char the eggplant directly over a gas flame for a few minutes before roasting.
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