Roasted Eggplant Dip
Servings Prep Time
4 20
Servings Prep Time
4 20
  1. Roast eggplants in the oven on broil setting for 10 to 15 minutes.
  2. Once eggplants are roasted, let it cool then peel and add to a bowl and mash,
  3. To the mashed eggplants, add tahini, garlic paste, cumin powder, lemon juice, chopped cilantro & salt to taste then mix well.
  4. Empty the dip in a serving bowl and garnish with olive oil and cayenne pepper before serving.
Recipe Notes

You can make this recipe with large eggplant and add cooking time for the larger eggplants to another 10 minutes or so. Also, some people don’t know that tahini is basically a paste made out of sesame seeds. It is the same paste that is used to make hummus. It is always best to buy organic tahini. For the cumin powder, yes you can use the store-bought, but if you roast and grind your own cumin seeds to a powder, you will get a lot more flavor.

This dip can be stored in the fridge for 2-3 days. It goes very well with pita bread and roasted veggies as well as crackers.