This Tasty Eggplant Dip is so creamy and delicious. Perfect accompaniment to antipasto, so yum on toasted turkish bread, on crackers, or veggie sticks.
The most time consuming part of this eggplant dip is cooking the eggplants. They take an hour and a half. But the best bit is, that you can put them in the oven on a timer and do other things while you’re waiting (like make something else yummy… such as a golden turmeric drink). Once the eggplants are cooked, the rest is super quick and easy!
Roasted garlic gives this dip a great flavour. You could use fresh garlic, but I think roasted gives it a much better flavour. Tahini gives it a lovely creamy texture. I use 1/3 of a cup. You could use more, but I don’t like it to take away too much from the flavour of the eggplant.
This tasty eggplant dip will keep in the fridge for up to 5 days after it’s made. It actually tastes better the day after you make it, as the flavours infuse through. Take it out of the fridge at least 10 minutes before serving.
Making Tasty Eggplant Dip was a new experience for me. I really couldn’t imagine how it would taste and watched it take shape while filming the video included in this post. Seeing the ingredients blend together into that creamy looking texture got my mouth watering and my focus on the video was slightly divided while I gazed upon this magic in action below the camera. Finishing up the filming, finally the eating began. The flavour hit was instant! No matter whether I used a carrot or a cracker as the dipper. I just kept getting that rush of taste bud excitement. I like eating this dip when it has been chilled in the fridge for a while. Katie prefers it room temperature. Try out both and let us know which you prefer in the comments please! We’d love to hear your opinions, feedback and thoughts!
Check out this video we did on how to make it:
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- 2 eggplants
- 4 cloves garlic roasted
- 1 tsp cumin powder
- 1 Tbs sweet paprika
- Juice of half a lemon
- 1/3 cup tahini
- 2 TBsp olive oil
- salt and pepper
- parsley to serve
Pierce eggplants with a fork
Bake eggplants at 180 degrees celsius for 90 minutes
Put cooked eggplants in blender and blend thoroughly
Add remaining ingredients and blend again until incorporated
Serve in a bowl and top with paprika, olive oil and parsley