Egyptian-Style Smoky Eggplant Dip

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A classic Egyptian mezze, this smoky eggplant dip gets its deep flavor from fire-charred eggplants blended with tahini, lemon, and cumin. Serve it as a starter with warm pita or as part of a larger spread of small plates.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 12 gFat
• 1.8 gSaturated Fat
• 14 gCarbs
• 7 gFiber
• 6 gSugar
• 3.5 gProtein
• 430 mgSodium
• 490 mgPotassium
• 55 mgCalcium
• 1.4 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dip

• 2 large globe eggplants (about 2 lb / 900 g)
• 3 tbsp tahini, stirred well
• 2 tbsp fresh lemon juice
• 1 small garlic clove, grated
• 1 tsp ground cumin
• 2 tbsp extra-virgin olive oil, plus more for serving
• 3/4 tsp fine sea salt
• 1 tbsp cold water, as needed

For the garnish

• 2 tbsp pomegranate arils
• 1 tbsp chopped flat-leaf parsley
• 1/2 tsp sweet paprika
• Drizzle of extra-virgin olive oil

Directions

1. Preheat the broiler to high and line a rimmed sheet pan with foil. Pierce each eggplant several times with a fork, then place directly on the pan and broil 4 inches from the heat, turning every 5 minutes, until the skin is completely blackened and the flesh feels very soft, 18 to 22 minutes total.
2. Transfer the hot eggplants to a plate and let them cool just until handleable, about 5 minutes. Slice them open lengthwise and scoop the soft flesh into a colander set over a bowl; discard the charred skins and any hard seed clusters. Press gently to release excess bitter liquid.
3. In a wide bowl, whisk the tahini with the lemon juice, grated garlic, cumin, and salt until thick and paste-like. Add the drained eggplant flesh and mash with a fork for a chunkier dip or beat with a wooden spoon for a smoother texture.
4. Drizzle in the olive oil and 1 tablespoon cold water and stir until the dip is creamy and loosened to a spoonable consistency; taste and adjust salt or lemon. If a thinner dip is preferred, add another teaspoon of water.
5. Spread the dip in a shallow bowl, using the back of a spoon to carve a swirl. Top with pomegranate arils, parsley, and a dusting of sweet paprika, then finish with a generous drizzle of olive oil.
6. Serve immediately with warm pita bread, raw vegetables, or alongside other mezze dishes.

Cook’s Notes

• For the deepest smoke flavor, char the eggplants directly over a gas burner flame, turning with tongs until the skin is fully blackened and the interior collapses.
• Always salt the eggplant flesh lightly and let it drain; this removes bitterness and prevents a watery dip.
• Tahini quality matters: a fresh, runny tahini from hulled sesame seeds gives the smoothest, least bitter result.
• Egyptian-style versions traditionally use less tahini than Levantine recipes, letting the charred eggplant flavor lead.
• The dip keeps in the refrigerator for up to 3 days; add the pomegranate and parsley garnish just before serving.

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