A rich, creamy, and smoky roasted eggplant dip seasoned with warm Mediterranean spices, perfect for serving alongside flatbread.
Prep time: 10 minutes | Cook time: 40 minutes | Servings: 4
Ingredients
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2 large eggplants
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1/3 cup tahini (sesame paste)
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2 to 3 cloves garlic, minced or crushed
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3 tbsp fresh lemon juice
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2 tbsp extra-virgin olive oil (plus extra for drizzling)
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1/2 tsp ground cumin
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1/4 tsp ground coriander
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Salt (to taste)
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For Garnish: Baladi sumac, za’atar, and a drizzle of olive oil
Instructions
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Roast the Eggplant: Pierce the eggplants with a fork and roast them whole (either in the oven at 400°F or directly over a flame/grill if you want an extra smoky flavor) until the flesh is completely tender and the skin is charred.
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Drain and Peel: Let the roasted eggplants cool slightly, then peel away the charred skin. Drain any excess bitter liquid from the flesh in a colander for a few minutes.
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Mash or Blend: Transfer the soft eggplant flesh to a bowl and mash with a fork to your desired consistency (or pulse in a food processor if you prefer a smoother dip).
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Mix the Flavors: Whisk in the 1/3 cup tahini, minced garlic, 3 tbsp fresh lemon juice, and 2 tbsp olive oil.
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Season: Stir in the 1/2 tsp ground cumin, 1/4 tsp ground coriander, and salt to taste.
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Serve: Transfer to a shallow serving dish, swirl the top with a spoon, and finish with a drizzle of olive oil, a dusting of Baladi sumac, and a sprinkle of za’atar. Serve with warm flatbread!