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Roasted Eggplant Dip

Roasting the eggplant in its skin steams the flesh, turning it soft and silky -- great for a dip to serve with pita wedges.

  • Servings: 8
Roasted Eggplant Dip

Source: Everyday Food, June 2009

Ingredients

  • 1 large eggplant
  • 4 garlic cloves (skin on)
  • 1/4 cup olive oil, plus more for serving
  • 1/4 cup fresh lemon juice
  • 3 tablespoons tahini (sesame paste)
  • 1 1/2 teaspoons coarse salt
  • Paprika, for garnish (optional)

Directions

  1. Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.

  2. Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.

Cook's Note

Refrigerate, up to 2 days.

Reviews (4)

  • ashenfrance 5 Feb, 2011

    I liked this very much. After reading reviewer's comments, I only added two tablespoons of Tahini paste instead of three. With this adjustment I found this to be very tasty!

  • olutwick 22 Nov, 2010

    This was a big hit when I made it for a holiday potluck. I agree with Isarram; add the tahini to taste because it can overwhelm the eggplant.

  • hdbfly 14 Jul, 2010

    I made this and love it. And as the days go by (I live alone) and it "ages" in the fridge, it is getting better, I swear. I followed the recipe exactly and loved it just as it is . . . although, next time, and there will be a next time, I'll add a couple more cloves of garlic. I made this, btw, after seeing the recipe in Everyday Food. Totally yummy.

  • lsarram 9 Oct, 2009

    Made this recipie for dinner - easy to make, but not a hit. I think it calls for too much tahini paste. I would recommend adding the paste gradually, to taste.

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