Roasted Eggplant and Tahini Dip
Smoky eggplant is mixed with yogurt, tahini, lemon, garlic, and cumin, then topped with walnuts and red-pepper butter.
By Moow Editorial ·
- Drain the roasted eggplant before mixing so the dip stays thick and smoky.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 appetizer servings
- Prep time: 5 minutes
- Cook time: 40 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 appetizer servings.
- Calories: 240 kcal
- Protein: 7 g
- Carbohydrates: 22 g
- Fat: 18 g
- Sodium: 643 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.
Eggplant Dip
Have these measured and ready before you begin.
- 3 medium raw eggplants (about 1 1/2 pounds/680 g)
- 2 garlic cloves, crushed
- 3 tablespoons fresh lemon juice
- 2 tablespoons strained yogurt
- 3 tablespoons tahini
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
Topping
- 2 tablespoons chopped walnuts
- 2 tablespoons butter
- 1 pinch pul biber (or Aleppo-style red pepper flakes)
Directions
1. Heat the oven to 450°F (230°C). Roast the eggplants for 30–40 minutes, turning once, until collapsed. Cool briefly, peel, drain, and mash the flesh. Then stir together the yogurt, tahini, garlic, lemon juice, black pepper, cumin, and salt.
2. Fold in the mashed roasted eggplant until evenly combined.
3. Spread the dip on a serving plate.
4. Melt the butter in a small skillet and briefly toast the walnuts and red pepper flakes in it.
5. Spoon the warm walnut butter over the dip and serve.
Sources
Contains milk, sesame, and tree nuts. Let roasted eggplant cool before peeling and refrigerate the finished dip within 2 hours.