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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (5)

34 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 2
Rating: Unrated
Made me glad I had that old tub of tahini in the fridge, but definitely go light on it -- less than half of the amount called for will probably do. up the lemon juice & salt.
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.