Smoky Roasted Eggplant Dip

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This Smoky Roasted Eggplant Dip is well known as a traditional, Middle Eastern appetizer served with pita bread. But you may be surprised how delicious it is paired with other things like pears and dates. Try it on sandwiches as a spread too. This may become your new go-to spread and dip.

eggplant dip

Smoky Roasted Eggplant Dip

By August 28, 2014


  • 1 medium - eggplant (about 10-12 oz)
  • 3 Tbs - tahini (made from roasted sesame seeds)
  • 4 Tbs - lemon juice (adjust to taste)
  • 1/4 tsp - garlic powder
  • 1/4-1/2 tsp - liquid smoke (adjust to taste)


  1. Preheat oven to 400 °F. Line a pie pan with parchment paper.
  2. Poke several holes in the skin of the eggplant. Place on the prepared pie pan and bake for 1 hour 15 minutes. The eggplant should be sunken and easily pierced with a sharp knife so that it easily falls off the knife.
  3. Set aside to cool. When cool enough to handle, remove the stem of the eggplant and place the eggplant, with skin, in a food processor. Blend until smooth. Add the tahini, lemon juice, garlic powder, and liquid smoke. Blend again just to incorporate the ingredients. Salt to taste.

Nutrition Information
Nutrition (per serving): 49 calories, 41% calories from carbohydrates, 11% calories from protein, 48% calories from fat, 2.9g fiber.



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