Mid-East Eggplant Dip
A smoky, creamy eggplant dip with tahini and lemon, perfect for sharing with pita bread and suited for Mediterranean or Middle Eastern cuisine lovers.
Ingredients
Instructions
- Pierce the eggplants in several spots; set them on a baking sheet and bake in a preheated oven at 375°F until very soft when pierced, approximately one hour.
- Half the eggplants lengthwise; scoop out the pulp and discard skins.
- In a food processor or blender, place eggplant pulp with remaining ingredients and process until smooth.
- Transfer mixture to a serving bowl; drizzle with a little olive oil and sprinkle with parsley.
- Serve with toasted pita bread wedges.
Tips & Substitutions
For a smokier flavor, you can grill the eggplants instead of baking them. If tahini is hard to find, you can substitute it with peanut butter or sunflower seed butter, though the flavor will vary slightly. Ensure you stir the tahini well before measuring to avoid separation. Adding a pinch of cumin can give an additional depth to the dip.
Serving Suggestions
Serve the dip chilled or at room temperature as a delightful appetizer with toasted pita bread wedges or fresh vegetable sticks. It pairs beautifully with Mediterranean recipes like a fresh Greek salad or as part of a mezze platter alongside olives and hummus. Garnish with parsley or pomegranate seeds for an added touch.
Storage & Reheating
Store any leftover eggplant dip in an airtight container in the refrigerator for up to 5 days. To reheat, allow it to come to room temperature, then give it a good stir before serving. If desired, you can warm it gently in a microwave, but avoid overheating to maintain the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mid-East Eggplant Dip contains roughly 139 calories, with 2g protein, 8g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this eggplant dip in advance?
Yes, you can prepare this dip a day ahead of time. In fact, the flavors will meld beautifully if allowed to sit overnight in the fridge. Just give it a stir before serving, and consider adding a drizzle of olive oil and fresh herbs for a fresh look.
Is there a way to make this dip spicier?
Certainly! To add some heat, consider mixing in a pinch of cayenne pepper or some chopped jalapeños when blending the ingredients. You can also serve it with a sprinkle of red pepper flakes on top for a little extra kick.
Can I use other vegetables instead of eggplant?
Absolutely! While eggplant is traditional, you can experiment with roasted zucchini or bell peppers for a different flavor profile. Just ensure the vegetables are cooked until soft for a creamy texture in the dip.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).