This roasted eggplant with tahini is undeniably smokey and silky-smooth. Serve it with crunchy veggies or hearty bread as an appetizer to any Mediterranean meal.
1 tbsp olive oil
2 cups packed, roasted eggplant ( about 2 medium-sized eggplants)
1 garlic clove
1 heaping tbsp tahini
1/2 cup lemon juice
1 tsp pure maple syrup
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp kosher salt
pepper to taste
1/2 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.
Why is my eggplant dry and like a sponge after baking? That’s probably because you didn’t generously and thoroughly coat the eggplant with oil AND roast it long enough. Once the eggplant is in that oven, DO NOT open that oven door! Set a timer and trust the process.
- Category: sides
- Method: Food Processor & Baked
- Cuisine: Middle-Eastern
Keywords: roasted eggplant dip recipe, grilled eggplant dip, eggplant recipes baked