Roasted Eggplant Dip
Roasted eggplant dip relies on charring the skin until the flesh collapses into a creamy, smoky base. By draining the excess moisture and folding in tahini, garlic, and citrus, you transform the bitter pulp into a rich, velvety spread that holds its own on any flatbread.
Char is everything
Do not rush the roasting phase; you want the skin to blacken and blister so the smoke penetrates the inside. Use a heavy baking sheet or set the eggplant directly over a gas flame if you have one.
- baking sheet
- mesh strainer
- mixing bowl
- fork
What goes in.
- 2 largeglobe eggplants
- 1/3 cuptahini
- 2 clovesgarlic, minced
- 3 tbspfresh lemon juice
- 1/2 tspsea salt
- 2 tbspextra virgin olive oil
Removing bitterness
Once roasted, scrape the flesh into a mesh strainer set over a bowl. Let it drain for at least 15 minutes to shed the watery, bitter liquid that ruins the texture of the finished dip.
The method.
Roast the eggplant
Pierce the eggplant skin several times with a fork. Place directly on the oven rack at 400°F (200°C) for 45-50 minutes until the skin is charred and the vegetable feels completely soft to the touch.
Drain the pulp
Cut the eggplants open and scoop the flesh into a mesh strainer. Discard the charred skin. Press gently with a spoon to extract the liquid.
Emulsify
In a bowl, whisk the tahini, lemon juice, and garlic until the mixture tightens and turns pale. Fold in the drained eggplant pulp.
Finish
Mash with a fork until you reach your preferred consistency. Stir in the salt and drizzle with olive oil before serving.
Other turns to take.
Roasted Red Pepper
Fold in a fire-roasted red pepper, finely chopped, for a sweeter, vibrant contrast.
Herbed Finish
Stir in a handful of finely chopped flat-leaf parsley or mint just before serving.
When it doesn't go to plan.
If your tahini is thin, use slightly less lemon juice to maintain the structure.
Warm the dip slightly before serving to make the texture more luxurious.
Use a fork, not a food processor, if you prefer the dip to have some rustic texture.
The ones that keep coming up.
Can I grill the eggplant instead?
Yes, grilling adds a deeper, more aggressive smoke profile. Keep the eggplant over medium-high heat until the skin is entirely blistered.
How long will this stay good?
It keeps in an airtight container in the refrigerator for up to three days, though the garlic flavor will intensify over time.
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