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.
- 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)
- Preheat oven to 400 °F. Line a pie pan with parchment paper.
- 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.
- 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 (per serving): 49 calories, 41% calories from carbohydrates, 11% calories from protein, 48% calories from fat, 2.9g fiber.