Perfect for entertaining or a hearty spread to snack off of all week, this nutritious charred eggplant dip is as easy as to make it is delicious. Roasting the eggplant at a super high temperature leads to a creamy flesh that's the perfect backbone for a your dip. Don't worry if the skin is extra charred and looks burnt—this makes for a more flavorful end product. Mixed with Greek yogurt and tahini, this Meditteranean-inspired spread is ultra rich. Serve it with fresh veggies, warm pita, or smear it across a piece of toast. You could even use it as your sauce for a flatbread or pizza; simply top with roasted or fresh veggies and a sprinkle of crumbled feta or goat cheese.
1 medium eggplant
4 tablespoons extra-virgin olive oil, divided and more for serving, if desired
1/3 cup tahini
1/3 cup Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Chopped fresh parsley, for garnish (optional)
Chopped and toasted walnuts, for garnish (optional)
Crudite and warm pita, for serving
How to Make It
Preheat oven to 475°.
Using a fork, prick holes all over the surface of the eggplant. Place on a rimmed baking sheet; rub 2 tablespoons olive oil on eggplant. Bake eggplant at 475° for 20-25 minutes, or until it’s slightly deflated and the skin is charred. Let cool.
Once cool enough to handle, peel back skin and place flesh in a medium mixing bowl. Mash with the back of a fork until creamy. Stir in tahini, greek yogurt, lemon juice, remaining 2 tablespoons of olive oil, lemon zest, cumin, paprika, salt, pepper, and cayenne. Garnish with parsley, walnuts, and a drizzle of olive oil, if desired. Serve with crudite and warm pita.
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