This dip is a low-calorie way to indulge in rich, smoky flavors. Perfect for
vegetables, crackers or flatbreads, or as a spread for a sandwich, it's a perfect
- 1 large eggplant (about 1 pound)
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/4 cup tahini paste
- 1/4 cup fresh lemon juice
- 3/4 to 1 teaspoon salt
- Chopped fresh flat-leaf parsley
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- Heat the oven to 375 degrees F. Wash the eggplant and char the outside. You
can do this on a grill, or directly over the flame on a gas stove. Turn the eggplant
so each section of its skin gets blackened and crusty.
- After the skin is charred, transfer the eggplant to a pie plate and bake it for
20 minutes, until it's quite soft. Remove from the oven and cool.
- Place the unpeeled garlic cloves in a small baking dish with the olive oil. Roast
the cloves for 10 minutes in the oven with the eggplant until golden brown. Remove
from the oven and cool; peel the cloves and save the olive oil.
- Peel the eggplant and put the flesh in the bowl of a food processor. Add the
tahini, lemon juice, salt, roasted garlic, and the oil in which the garlic roasted.
- Puree the mixture until smooth; taste and adjust the seasoning, adding more lemon
juice or tahini as desired. Serve at room temperature with chopped parsley and a
drizzle of olive oil on top.
Baking time: 20 mins to 30 mins | Yield: 2 cups
Nutrition information: Serving Size: 1/4 cup, 75g Servings Per Batch: 8 Amount
Per Serving: Calories: 68 Calories from Fat: 42 Total Fat: 5g Saturated Fat: 1g
Trans Fat: 0g. Cholesterol: 0mg Sodium: 223mg Total Carbohydrate: 6g Dietary Fiber:
2g Sugars: 2g Protein: 2g
* The nutrition information provided for this recipe is determined by the ESHA
Genesis R&D software program. Substituting any ingredients may change the posted
Tips from our bakers: If you're trying to keep the kitchen cool and not use the
oven, cook the eggplant on an outdoor grill, and transfer it to a metal pie plate
after the skin is charred. Put the garlic in oil and place it on the pan, close
the lid and let them finish cooking through.
Recipe and photo credit (used with permission): King Arthur Flour
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