This easy roasted eggplant dip is creamy, smoky, and delicious. Flavored with tahini, lemon, and fresh herbs, it makes the perfect appetizer for a Mediterranean inspired meal!
2tablespoonsfinely chopped Italian flat leaf parsley
Instructions
ROAST: Roast whole eggplants using the flame of a gas stove. Poke a few holes in each eggplant with a fork so they don’t explode open while cooking. Place foil on the stove top around a burner to catch spills, optional. Place the eggplants next to each other directly over the burner of a gas stove right on top of the grate. Set the flame to medium, and start roasting the eggplants all over. Use long handled tongs to rotate the eggplants, being sure to get the tips of each. Rotate an eggplant when the bottom side is well charred and buckled. The eggplants are done when they’re blackened and soft all over, about 20-30 minutes.
PEEL: Once both eggplants are cool to touch, peel off and discard the charred skin. It’s ok if a few tiny flecks of char remain. Do not remove the green stems, and keep the eggplants’ shape intact.
MASH: Place eggplants on a serving dish. If an eggplant split lengthwise, lie the eggplant down with the largest split face up. If there’s not a split, make a shallow cut lengthwise to help reveal the inner flesh. Do not cut all the way through to the bottom. Gently mash each eggplant with a fork, but keep the outer edges intact to keep the general shape of the eggplant. Mash with fork tines cutting across the long strands inside to help break it apart.
ADD: Next drizzle the tahini on top of the two eggplants, about 2 tablespoons on each. Then sprinkle the lemon juice and seasonings divided evenly on top of each eggplant.
MIX AND GARNISH: Gently mix the added ingredients into the mashed eggplant with the fork, again retaining the general shape of the eggplant. The outer edge of the eggplant helps contain the dip like a bowl. Wipe the sides of the plate for a neat presentation. Top with sprinkled chopped tomatoes and parsley.
SERVE: Serve at room temperature or chilled with challah, pita chips, pita bread, or vegetable dippers such as sliced cucumbers and carrots.
Notes
How to cook the eggplants in the oven: roast the whole eggplants in the oven. Preheat the oven to 400ºF. Pierce the skin of the eggplant several times with a fork to prevent the eggplant from exploding in the oven. Roast on a baking sheet lined with parchment paper or foil until soft, about 35-45 minutes.
How to store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to freeze: I do not recommend freezing this dish.
This dip tastes best when served right after it has been prepared. Make the dip up to one day ahead (without the tomato and parsley garnish), cover and refrigerate. To serve, let it come to room temperature and garnish before serving.