eggplant dip

Eggplant dip Recipe

Here is a recipe for Eggplant Dip:


  • 1 large eggplant
  • 2 cloves garlic, minced
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Olive oil for drizzling


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the eggplant in half lengthwise and place it cut-side down on the prepared baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is very soft and the skin is starting to wrinkle.
  3. Let the eggplant cool slightly, then scoop out the flesh and place it in a food processor or blender.
  4. Add the garlic, tahini, lemon juice, parsley, salt, and pepper to the food processor. Pulse until a smooth, creamy dip forms.
  5. Transfer the dip to a serving bowl and drizzle with a little olive oil. Serve with your favorite vegetables or pita chips for dipping. Enjoy!

Note: You can adjust the amount of tahini, lemon juice, and parsley to your liking. You can also add a pinch of cumin or chili powder for added flavor.


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