A simple rustic Middle Eastern eggplant dip with smoky fresh flavors. A perfect dip/appetizer that goes very well with veggie stick or toasted pita wedges.
Servings: 6 people
- 2 eggplants about 2 pounds.
- 1/4 cup tahini paste.
- 1/4 cup full fat yogurt.
- 3 Tablespoons lime juice.
- 3 garlic cloves.
- 1/4 teaspoon coriander.
- 1/4 teaspoon cumin.
- 1/4 teaspoon cayenne pepper optional for heat.
- Parsley pomegranate seeds or sumac for decorations.
- Olive oil for a final drizzle.
Cut a slit lengthwise in each eggplant and roast on stove, grill or in the oven.
Set the eggplants aside to cool down for 10 minutes.
Scoop the pulp out on a cutting board and chop with a sharp knife.
In another bowl whisk together tahini, yogurt, lime juice, garlic, cumin, coriander and cayenne pepper is using.
Add the chopped eggplant and mix well to combine.
Scoop the dip in a serving platter, drizzle with oil and garnish with parsley, sumac or pomegranate.
Serve with pita wedges or veggies.
- I like roasting the eggplants on open flame over my stove. You can also use your outdoor grill or in a 450F oven. It will take probably between 30 to 40 minutes.
- You can use your blender or food processor to make the dip smoother. Chopping with a knife is the authentic way.
- I liked using whole yogurt, low fat yogurt was not as good.
- This dip can stay in the fridge for 3-4 days as it has dairy I do not recommend leaving it longer.
- I like serving it with veggie sticks like cucumber, carrots, celery and bell peppers. Goes great with pita chips, tortilla chips or toasted pita wedges. It is also a great side dish for your grilled meat and fish.
Calories: 108kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 426mg | Fiber: 5g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg