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Roasted Garlic Eggplant Dip


  • 2 large eggplants
  • 1 head garlic
  • 2 tablespoons tahini
  • 1 lemon zest and juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat oven to 425 degrees. Use a fork to poke several holes into the skin of eggplant and place on a foil-lined baking sheet. Cut the top off of the head of garlic and wrap in foil, with cut side facing upwards. Place on the sheet tray along with the eggplant and bake both items for 40 minutes or until eggplant and garlic are roasted and soft. Once eggplant and garlic have cooked, remove from oven and set aside until they are cool enough to handle.
  • Scoop flesh from the eggplant with a spoon and place in the bowl of a food processor. Next, squeeze the roasted garlic from its skin into the food processor. Add the remaining ingredients to the food processor and pulse until you have a slightly chunky puree.
  • Remove mixture from food processor to a serving tray or bowl and sprinkle with desired garnishes. Serve with pita chips or crudités.

Optional Garnishes:
Chopped Fresh Parsley
Seeded and Chopped Tomatoes
Crumbled Feta Cheese
Chopped Kalamata Olives