Smoky Roasted Eggplant and Tahini Dip

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A silky, smoky Lebanese mezze classic made by charring whole eggplants until the flesh is custardy, then blending with tahini, lemon, and garlic. Serve it as a dip with warm pita or as part of a larger spread with olives and fresh vegetables.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 14 gCarbs
• 6 gFiber
• 5 gSugar
• 4 gProtein
• 290 mgSodium
• 440 mgPotassium
• 55 mgCalcium
• 1.8 mgIron
• 7 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the eggplant

• 2 large globe eggplants (about 2 lb / 900 g total)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt

For the dip base

• 3 tablespoons tahini, well stirred
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 small garlic clove, grated on a microplane
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt, plus more to taste
• 2 to 4 tablespoons ice-cold water

For garnish

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon pomegranate arils
• 2 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon smoked paprika

Directions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil. Pierce each eggplant several times with a fork, rub with the olive oil, and sprinkle with 1/2 teaspoon salt.
2. Place the eggplants directly on the baking sheet and roast for 35 to 40 minutes, turning once halfway through, until the skins are deeply charred and collapsed and a knife slides easily into the center.
3. Set the eggplants aside until cool enough to handle, then slice them open lengthwise and scoop the soft flesh into a colander set over a bowl. Let drain for 5 minutes to remove excess bitter liquid; discard the skins.
4. In a wide bowl, whisk the tahini with the lemon juice, grated garlic, cumin, and 1/4 teaspoon salt; the mixture will thicken. Add ice-cold water 1 tablespoon at a time, whisking, until it loosens into a smooth, pourable sauce.
5. Coarsely mash the drained eggplant into the tahini mixture with a fork for a rustic texture, or pulse briefly in a food processor for a smoother dip. Taste and adjust with more salt and lemon juice.
6. Spread the dip in a shallow bowl, creating swirls with the back of a spoon. Drizzle with the extra-virgin olive oil and scatter pomegranate arils, parsley, and smoked paprika over the top.
7. Serve immediately with warm pita bread, raw vegetables, or alongside other mezze dishes. Refrigerate leftovers in an airtight container for up to 3 days.

Cook’s Notes

• For a deeper smoky flavor, char the eggplants directly over a gas burner or on a charcoal grill, turning with tongs until blackened all over and softened.
• Always use ice-cold water when loosening tahini; warm water can make the emulsion seize and turn grainy.
• If the dip tastes bitter, the eggplant likely needed more draining, or you can balance it with an extra squeeze of lemon and a pinch of sugar.
• Roasted garlic (1 soft clove mashed in) adds a mellower, sweeter note if raw garlic feels too sharp.
• Toast the cumin in a dry skillet for 30 seconds before adding to deepen its flavor.

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