The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Eggplant Dip is made with tahini and is undeniably smokey and silky-smooth. Serve it with crunchy veggies or hearty bread as an appetizer for any Mediterranean meal.
This dip costs around $6.67 to make. The recipe makes four servings for about $1.66 per serving.
If you’re looking for a healthy and tasty appetizer to serve at your party, game-day event, or family gathering, consider making this Eggplant Dip. Like hummus in taste and texture, this Roasted Eggplant Dip offers a sweet and slightly smoky flavor thanks to the roasted eggplant and fresh-tasting ingredients. Plus, it’s plant-based and easy to make at home, making it a delicious snack.
What’s in Roasted Eggplant Dip?
I’m glad you asked.
Eggplant — will roast in the oven until charred. This is what’s going to give that signature Smokey flavor. Eggplant is like a sponge, it soaks up its environment, and in this case, it will be in a high-heated oven.
Tahini — what I like about tahini is how it adds nuttiness without tasting too much like peanuts. Fun fact, I don’t care for peanuts very much. Peanut butter and jelly? Yes. Pad Thai? No.
Garlic — one could roast the garlic with the eggplant, but I felt a little bit lazy and threw it in raw.
Olive oil — will coat the eggplant right before roasting.
Smoked paprika — will add another layer of deep smokiness without the flame.
Cumin — has a nice earthy meatiness that works well in this recipe.
Lemon — gives a nice tang.
Pure maple syrup — balances out that tang.
Salt and pepper
Do you want to know something exciting? I effortlessly tossed all the ingredients into the food processor and made this fantastic dip. Yeah, it was so easy.
There are so many ways to dress this dip up. After dolloping and smearing a generous portion onto your serving dish, sprinkle on salty feta cheese, pomegranate seeds, and fresh parsley. So YUMMY!
Ingredients and Estimated Cost:
- 1 Tablespoon olive oil – $0.14
- 2 medium-sized eggplants – $3.58
- 1 garlic clove – $0.04
- 1 Tablespoon Tahini – $0.15
- ½ cup lemon juice – $0.49
- 1 teaspoon pure maple syrup – $2.20
- ½ teaspoon smoked paprika – $0.01
- ½ teaspoon cumin – $0.01
- ½ teaspoon kosher salt – $0.01
- ½ teaspoon sesame seeds – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2023.
How To Make Eggplant Dip
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 400 degrees F.
- Then, rub the eggplants with olive oil and place them on a foil-lined baking sheet.
- Bake the eggplants for forty to forty-five minutes until the outside is black and the inside is tender.
- Next, place the eggplant in a glass bowl and cover the bowl with saran wrap to steam for about twenty minutes.
- Peel the skin of the eggplant away and place the eggplant in a food processor as well as the tahini, garlic, lemon, maple syrup, cumin, smoked paprika, kosher salt, and pepper.
- Process the ingredients until the consistency is smooth and creamy.
- Finally, transfer the dip to a serving dish, and drizzle extra olive oil on top, followed by sprinkles of sesame seeds and a dusting of smoked paprika.
- Instead of maple syrup, you can use agave nectar or honey (if you use honey, it won’t be vegan anymore).
- If you want a thicker dip, place the roasted eggplant in a strainer and over a bowl. All excess juices leave the eggplant, resulting in a thicker dip.
Serve: You keep the dip out for about two hours before it needs to be covered and stored in the refrigerator.
Store: Store in an air-tight container for up to three days.
Freeze: This recipe does not freeze well, so I do not recommend freezing it.
While it is safe to eat the skin of an eggplant, I do not recommend it. The skin can become bitter and should be removed before making the dip. Follow my steps for steaming the eggplant after roasting it. This step helps the skin peel off easily before putting it in the food processor.
It is pretty simple to roast eggplant. After rubbing the eggplant with olive oil, place it on the baking sheet. Then bake it for forty to forty-five minutes. The eggplant will become black and wrinkly on the outside, which means it is soft and tender on the inside.
More Healthy Dips
- Simple Guacamole Recipe
- Garlicky Zucchini Yogurt
- Easy Mexican Salsa
- Creamy Zucchini Hummus
- Marinated Tomatoes Over Seasoned Greek Yogurt
- The Best Tzatziki (Greek Yogurt Sauce)
- 1 tbsp olive oil
- 2 cups packed roasted eggplant about 2 medium-sized eggplants
- 1 garlic clove
- 1 tbsp tahini heaping
- ½ cup lemon juice
- 1 tsp pure maple syrup
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp kosher salt
- pepper to taste
- ½ tsp sesame seeds to garnish
- a few springs of parsley to garnish
- Preheat the oven to 400 °F
- Rub the eggplants generously with olive oil. Use your hands to coat the thick purple skin. No need to cut the eggplant in half—keep them whole and place them over a baking sheet lined with foil (parchment paper will burn and turn black at a high temperature).
- Bake for 40-45 minutes until the outside is black and the inside is tender when pierced with a fork.
- When ready, place the eggplant in a glass bowl and cover the bowl with saran wrap to steam for 20 minutes or so. This step will help separate the flesh from the purple thick skin— making it easier to peel.
- Next, lift the saran wrap and make sure that it is cool enough to handle. Then, with your hands, peel away the skin of the eggplant(s). Know that some skin still intact is completely ok.
- Transfer the roasted eggplant to the food processor along with, the tahini, garlic, lemon, maple syrup, cumin, smoked paprika, kosher salt, and pepper. Processes until desired consistency is met. I like mine smooth and creamy.
- Serve in your favorite appetizer dish. Drizzle extra olive oil on top, followed by sprinkles of sesame seeds, and a dusting of smoked paprika.