Smoky, velvety roasted eggplant dip with tahini and lemon pairs beautifully with a warm garlic baguette, brushed with fragrant olive oil and herbs. It’s a quick, elegant appetizer for a gathering with friends or a cozy family evening.
Ingredients
For the roasted eggplant dip
- Eggplants — 2 pcs.
- Garlic — 4 cloves
- Lemon juice — 2 tbsp | 2 tbsp
- Ground cumin — 1 tsp | 1 tsp
- Tahini — 2.1 oz | 60 g
- Olive oil — 1/4 cup | 60 ml
- Salt and black pepper — to taste
To serve
- Paprika — a pinch
- Fresh parsley, finely chopped — 1 tsp | 1 tsp
For the herb baguette
- Baguette — 1 medium loaf
- Garlic — 2 cloves, very finely minced
- Fresh parsley, finely chopped — 1 tbsp | 1 tbsp
- Olive oil — 1/4 cup | 60 ml
Step-by-step recipe
- Preheat the oven to 430°F | 220°C. Pierce the eggplant skins in several places.
- Wrap 4 cloves of garlic for the dip in foil. Place the eggplants and the garlic parcel on a baking sheet and roast for 35–40 minutes, until the flesh is very soft and the skins are well browned.
- Transfer the eggplants to a plate and let cool for 10 minutes. Carefully peel off the skins and squeeze out any excess liquid from the flesh.
- Place the eggplant flesh, roasted garlic, lemon juice, cumin, and tahini in a blender. Season with salt and pepper, then blend until smooth, slowly streaming in the 1/4 cup | 60 ml olive oil. Adjust salt and acidity if needed.
- Transfer the dip to a bowl and chill briefly so the flavors can meld.
- For the baguette, combine the 1/4 cup | 60 ml olive oil with the minced garlic and parsley. Let stand for 5 minutes.
- Slice the baguette diagonally into pieces 0.6–0.8 in | 1.5–2 cm thick. Arrange on a baking sheet and brush with the garlic-herb oil.
- Bake at 390°F | 200°C for 6–8 minutes, until golden and fragrant.
- Serve the dip sprinkled with paprika and a little parsley, alongside the warm garlic baguette.
Serving
Serve the dip in a wide bowl, use the back of a spoon to create shallow ridges, and drizzle with a few drops of olive oil. Arrange the warm baguette slices beside it. This appetizer pairs beautifully with olives, fresh vegetables, and a light white wine.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- No tahini? Substitute thick yogurt or peanut butter; the flavor will change, but the texture will stay creamy.
- For a more pronounced smoky note, char the eggplants over a burner for 2–3 minutes after roasting.
- No blender? Simply chop the flesh very finely and mash it with a fork together with the tahini and spices.
- For heat, add a pinch of chili flakes or smoked paprika.
- Toast the baguette slices in a dry skillet if you don’t want to turn on the oven.
Nutritional value
| Calories | ≈ 355 kcal |
| Protein | ≈ 8 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 28 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 420 mg |
| Sugar | ≈ 4 g |
FAQ
Do I need to remove the skins from the roasted eggplants?
Yes, only the soft flesh is used for the dip. It’s best to remove the skins after the eggplants have cooled slightly, as they peel away more easily.
Can I make the dip ahead of time?
Yes, it keeps very well overnight in the refrigerator in a sealed container. Before serving, stir it and, if you like, add a little more lemon juice.
What can I use instead of cumin?
Ground coriander or a mix of caraway and paprika works well. The flavor will be different, but the spices will keep the dish warmly aromatic.