Eggplant & Tahini Dip

by | Updated: December 3rd, 2016 | Read time: 1 minute

There are some who’d disagree, but you can only eat so much hummus before it becomes a little…blah. So what else can you do with that jar of tahini collecting dust on the pantry shelf? Put down the can of chickpeas and pick up a plump, purple eggplant instead. Baked to a tender finish and blended with tahini and seasonings, eggplant makes a hearty, healthy dip for dunking fresh-chopped veggies, crackers or bread—or try it as a spread with your favorite sandwich.

Eggplant-Tahini Dip

Eggplant &Tahini Dip

Serves 2


1 baked eggplant, sliced
Extra virgin olive oil
Juice of 1 lemon
2 Tbsp. tahini or ground sesame seeds
Cayenne pepper or red pepper flakes, to taste
¼ cup (or to taste) fresh parsley, chopped


  1. Preheat oven to 325 degrees F.
  2. Arrange eggplant slices on baking sheet; drizzle with olive oil (be generous to avoid risk of burning!). Bake for 8-10 minutes, until lightly browned. Remove from oven.
  3. Combine all of the ingredients into a high-speed blender or food processor and blend toyour preferred dip/spread consistency.
  4. Garnish with fresh parsley.
  5. Serve warm or chilled.