Creamy Eggplant Dip
January 8, 2021

Prep Time: 15 min
Cook Time: 45 min
Servings: 2 ½ cup



  • 2 large eggplants (or 3 small ones)
  • 1/4 cup freshly squeezed lemon juice
  • 2 garlic cloves- crushed
  • 1 tablespoon extra virgin olive oil
  • ⅓ cup tahini
  • ¼ teaspoon cumin powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ cup fresh chopped parsley


  • Chopped parsley
  • Smoked paprika
  • Pita bread



  1. 01. Preheat the oven to 450F.
  2. 02. With a fork, poke holes in the eggplants a few times and place them onto a lined baking tray. Bake whole in the oven for 45 minutes until soft.
  3. 03. While the eggplant is baking add the lemon juice and crushed garlic into a small bowl and let it soak.
  4. 04. When the eggplants are baked, leave them to cool on the tray.
  5. 05. Once cooled, slice the eggplants in half and scrape the insides out into a bowl, discarding the skins.
  6. 06. Add the cooked eggplant, lemon juice and crushed garlic, olive oil, tahini, cumin and smoked paprika to the food processor and process until smooth.
  7. 07. Transfer to a serving bowl and stir in the salt and chopped parsley.
  8. 08. Garnish with extra parsley and smoked paprika, and serve with pita breads or veggies.


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