Roasted Eggplant Dip
A smoky, textured Mediterranean staple with nutty tahini and lemon
Why This Recipe Works
Charring the eggplant until the skin collapses provides a deep, smoky foundation for this classic dip. Draining the pulp thoroughly is the key to a thick, concentrated texture that holds up to dipping.
Instructions
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Poke each eggplant several times with a fork to allow steam to escape during roasting.
Roast the eggplants on a foil-lined baking sheet until they are very soft and the skins have shriveled, about 30 to 40 minutes.
Cool the eggplants slightly until they can be handled, then cut them in half and scoop the pulp into a colander. Let the pulp drain for at least 15 minutes to remove excess moisture.
Transfer the eggplant pulp to a food processor and add the tahini, oil, lemon juice, garlic, salt, and pepper.
Pulse the mixture until it reaches a coarse texture—about 8 pulses should do it—keeping enough body to give the dip character.
Season with additional salt and pepper to taste and serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The dip can be made up to 2 days in advance; bring to room temperature before serving.
