Charred Eggplant Dip With Tahini Recipe

Name: Charred Eggplant Dip With Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 4 tablespoons extra-virgin olive oil, divided and more for serving, if desired; 1/3 cup tahini; 1/3 cup Greek yogurt; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon Kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; Chopped fresh parsley, for garnish (optional); Chopped and toasted walnuts, for garnish (optional); Crudite and warm pita, for serving

Servings: persons

1 medium eggplant
4 tablespoons extra-virgin olive oil, divided and more for serving, if desired
1/3 cup tahini
1/3 cup Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Chopped fresh parsley, for garnish (optional)
Chopped and toasted walnuts, for garnish (optional)
Crudite and warm pita, for serving

1
Preheat oven to 475u00b0.
2
Using a fork, prick holes all over the surface of the eggplant. Place on a rimmed baking sheet; rub 2 tablespoons olive oil on eggplant. Bake eggplant at 475u00b0 for 20-25 minutes, or until it's slightly deflated and the skin is charred. Let cool.
3
Once cool enough to handle, peel back skin and place flesh in a medium mixing bowl. Mash with the back of a fork until creamy. Stir in tahini, greek yogurt, lemon juice, remaining 2 tablespoons of olive oil, lemon zest, cumin, paprika, salt, pepper, and cayenne. Garnish with parsley, walnuts, and a drizzle of olive oil, if desired. Serve with crudite and warm pita.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium eggplant, 4 tablespoons extra-virgin olive oil, divided and more for serving, if desired, 1/3 cup tahini, 1/3 cup Greek yogurt, and more.

Yes, Charred Eggplant Dip With Tahini falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Eggplant Dip With Tahini

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