Greek · Lunch
Smoky Eggplant Dip
Roasted eggplant is charred until collapsed, then mashed with tahini, garlic, and lemon juice into a smoky, creamy spread. Olive oil and ground cumin add richness and depth, while fresh parsley brightens the finish. Served with warm pita and raw vegetable sticks.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
296Calories
5.9gProtein
20.4gFat
26.4gCarbs
9.6gSugar
9.9gFiber
707mgSodium
0mgChol
3.1gSat Fat
690mgPotassium
95mgCalcium
2.6mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Pierce the eggplant several times and place on a baking sheet. Roast at 475°F (245°C) for 35 minutes, turning once, until the skin blackens and flesh collapses.
2
Cool
Transfer the charred eggplant to a bowl, cover, and let it steam for 15 minutes.
3
Build
Peel off the blackened skin. Drain the flesh briefly, chop finely, then combine with tahini, minced garlic, lemon juice, cumin, and 1 tablespoon olive oil.
4
Plate
Mash with a fork until mostly smooth, season with salt and pepper, spread onto a plate, drizzle with remaining olive oil, and scatter parsley on top. Serve with warm pita and vegetable sticks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz250g, about 1 medium eggplant
- 2 tbsp2 tbsp tahini
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp cumin-ground
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 22 small pinch black pepper
- 22 small pita, for serving
- 1/2 cup60g cucumber and bell pepper sticks, for serving
