To start, broil a large eggplant until the skin has blackened and the flesh is completely soft. Then scoop out the flesh and mix in ground tahini paste, a splash of water, and some garlic powder, and then season with lemon juice, salt and pepper to taste. It’s that simple!
This dip can be served in a variety of ways: as a cold dip on a crudite platter, or warm alongside your favorite flatbread crackers. You can even spread on your favorite crusty bread with arugula, roasted red peppers, and pesto for a satisfying veggie sandwich.
Creamy Eggplant and Tahini Dip
Serves 4 to 6
- 1 large eggplant
- 1/4 cup tahini paste
- 1/4 cup water
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Adjust the oven rack to the middle position and preheat the broiler. Cover a baking sheet with foil.
Make a few slits in the eggplant and place on the baking sheet under the broiler. Broil for 15 minutes, then rotate and broil for another 10 minutes, then rotate and broil for 5 minutes, then again for another 5 minutes, until the eggplant has completely blackened and the flesh is soft.
Remove from the oven and set aside until cool enough to handle, then slice open and scoop out the flesh and place it into a colander. Allow to drain for 30 minutes.
Transfer the eggplant to a bowl and stir in the tahini paste, water, lemon juice, garlic powder, salt, and pepper. Serve warm or cold.
Remember to make a few slits in the eggplant or the eggplant could explode in the oven, making a big noise and a huge mess.
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.