Black-Tahini and Eggplant Dip

medusas hair grissini and dark night dip
Photo: Addie Juell
Prep Time:
15 mins
Total Time:
40 mins
Makes 1 1/2 cups

Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night—with black tahini. Serve with homemade grissini "snakes."


  • 1 medium eggplant (1 pound)

  • 1 clove garlic, grated (½ teaspoon)

  • ½ cup black tahini, such as Kevala Organic, well stirred

  • 1 tablespoon fresh lemon juice

  • Kosher salt

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon Greek yogurt

  • Cayenne pepper

  • Red-pepper flakes

  • Wavy Grissini, or beet chips, for serving


  1. Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, 15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; press with a spatula to remove excess liquid.

  2. Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined.

  3. Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt; drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.

Related Articles