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 as an appetizer.
Everyday Food, June 2009
34 Ratings
- 5 star values: 8
- 4 star values: 5
- 3 star values: 12
- 2 star values: 7
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
06/06/2016 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.
Martha Stewart Member
Rating: Unrated
02/05/2011 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!
Martha Stewart Member
Rating: Unrated
11/22/2010 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.
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Martha Stewart Member
Rating: Unrated
07/14/2010 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.
Martha Stewart Member
Rating: Unrated
10/09/2009 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.