Smoky Eggplant Dip with Pita Chips
Roasted eggplant, tahini, lemon, garlic, and smoked paprika blend into a smoky dip served with crisp oven-toasted whole-wheat pita.
By Moow Editorial ·
- Roast eggplant until fully collapsed for a silky dip.
- Toast pita wedges in the oven rather than frying.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 snack plates
- Prep time: 18 minutes
- Cook time: 40 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 snack plates.
- Calories: 280 kcal
- Protein: 9 g
- Carbohydrates: 39 g
- Fat: 13 g
- Fiber: 9 g
- Sodium: 180 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 2 large eggplants (800 g), halved lengthwise
- 4 small whole-wheat pitas (160 g), cut into wedges
- 1/4 cup (60 g) tahini
- 1/3 cup (80 g) lemon juice
- 1 tablespoon (14 g) olive oil, divided
- 1/2 cup (30 g) chopped parsley
- 2 cloves (6 g) garlic, grated
- 1 teaspoon (2.5 g) smoked paprika
- 1/2 teaspoon (1 g) black pepper
Directions
1. Heat the oven to 425°F (220°C). Brush the eggplant cut sides with half the oil and roast cut-side down until collapsed and tender, 30 to 35 minutes.
2. Arrange the pita wedges on a second pan, brush with the remaining oil, and toast until crisp, 7 to 9 minutes.
3. Scoop the eggplant flesh into a food processor and blend with the tahini, lemon juice, garlic, paprika, and black pepper until creamy.
4. Divide the dip and pita chips among four plates and top with parsley.
Sources
Contains sesame and wheat. Use care handling hot eggplant, verify pita and tahini labels for cross-contact, and refrigerate the dip within 2 hours.