Ingredients
Method
- Preheat oven to 400F and line baking sheet with parchment paper.
- Cut eggplants in half long way and brush open side with olive oil.
- Place face side down on baking sheet and bake for 40 minutes. Let cool 15 minutes.
- Scrape meat out from eggplants using a fork. Mash with fork or potato masher until smooth (alternatively use a food processor to pulse).
- Add in tahini, lemon juice, garlic, cumin, salt and parsley. Mix until all combined.
- Optional: top with olive oil and chopped parsley.
- Serve with crostini, crackers, or veggies!
Nutrition
Notes
- Let the Eggplant Cool First: After roasting, let the eggplant sit for at least 15 minutes before scooping out the flesh. Rushing this step is rough on your hands, and the eggplant needs time to firm up slightly so it scoops out cleanly.
- Mash It Well: Once you've scraped out the flesh, mash it really thoroughly with a fork until it reaches an almost paste-like consistency before adding the tahini and other ingredients. If you want it extra smooth, a quick pulse in the food processor works great too!
- Play Around with Seasonings: The base recipe is delicious as written, but this dip is very forgiving. Adding extra lemon juice for brightness, a pinch of smoked paprika for depth, or an extra clove of garlic is a great way to make it totally your own.