Oven-Roasted Eggplant Dip with Tahini and Lemon

Ingredients

- 1 large eggplant (about 1.5 lbs)
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (204°C).

2. Prepare the Eggplant
Cut the eggplant in half lengthwise. Use a knife to score the flesh in a crosshatch pattern without cutting through the skin. Drizzle 1 tablespoon of olive oil over the cut sides, rubbing it in to ensure even coverage. Sprinkle with 1/2 teaspoon of salt.

3. Roast the Eggplant
Place the eggplant halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 35 minutes, until the flesh is soft and the skin can be easily pierced with a fork.

4. Cool the Eggplant
Remove the eggplant from the oven and allow it to cool for about 15 minutes or until it is safe to handle.

5. Scoop and Mix
Once cooled, scoop the softened flesh of the eggplant into a food processor or blender, discarding the skin. Add tahini, lemon juice, minced garlic, the remaining tablespoon of olive oil, red pepper flakes, and the remaining 1/2 teaspoon of salt. Blend until smooth and creamy.

6. Adjust Seasoning and Finish
Taste the dip and adjust seasoning as necessary. Transfer the dip to a serving bowl, drizzle with a bit more olive oil, and garnish with freshly chopped parsley.

7. Serve
Serve immediately with pita bread, vegetable sticks, or your choice of crackers.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT35M
35 minutes
- Cooling Time: PT15M
15 minutes

Total Time

- PT1H
1 hour

Type of Dish

Snack

Keywords

Eggplant Dip, Tahini, Roasted Eggplant, Lemon Garlic Dip, Healthy Snack, Oven Baked, Vegetarian Dip, Mediterranean Dip, Easy Appetizer, Party Snack

Recipe Yield

Serves 4 adults

Calories

Total: 540 calories

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