Creamy Lemon Garlic Eggplant Dip
A velvety, smoky eggplant dip with bright lemon, rich tahini, and fragrant garlic. This Mediterranean-inspired dish is perfect as a healthy appetizer or a flavorful spread for wraps and bowls.
Ingredients (Serves 4–6)
2 medium eggplants (about 600g total)
3 garlic cloves, peeled
3 tbsp tahini
3 tbsp freshly squeezed lemon juice
2 tbsp olive oil (plus more for drizzling)
½ tsp ground cumin (optional)
Salt to taste (about ½ tsp)
Freshly cracked black pepper
1 tbsp Greek yogurt or labneh (optional, for creaminess)
Fresh parsley or mint, finely chopped (for garnish)
Pomegranate seeds or chili flakes (optional garnish)
Instructions
Roast the Eggplant
Preheat oven to 220°C (425°F). Prick the eggplants with a fork. Place them whole on a baking tray and roast for 30–35 minutes, turning halfway, until skin is charred and flesh is soft.
Alternatively: Char directly over a gas flame for a smoky flavor.
Cool and Peel
Let the eggplants cool slightly. Peel off the skin and discard. Place the flesh in a colander to drain for 5–10 minutes to remove excess moisture and bitterness.
Blend or Mash
In a food processor or bowl, combine the eggplant flesh, garlic, tahini, lemon juice, cumin (if using), and salt. Blend until creamy. Add yogurt or labneh now if using. Adjust seasoning.
Finish with Olive Oil
Drizzle in olive oil while blending or fold in at the end. Blend to desired smoothness — either completely creamy or slightly rustic.
Serve
Transfer to a bowl. Drizzle with olive oil and garnish with herbs, chili flakes, or pomegranate seeds.
Time Required
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Cooling + Blending: 10 minutes
Total: ~50 minutes
Serving Suggestions
Serve with warm pita, crackers, or raw veggies.
Use as a spread for wraps or sandwiches.
Dollop over grain bowls or grilled meats.
Nutritional Info (Per Serving – Approx. 1/6th of recipe)
Nutrient Amount
Calories 110 kcal
Protein 2.5g
Fat 9g
Saturated Fat 1.2g
Carbohydrates 7g
Fiber 3g
Sugars 3g
Sodium 120mg
Vitamin C 6% DV
Potassium 250mg
(Values are approximate and vary based on tahini brand and added yogurt.)
Q&A Section
Q: Can I make it without tahini?
A: Yes! You can substitute tahini with Greek yogurt, cashew butter, or leave it out entirely for a lighter dip.
Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
Q: Can I freeze this dip?
A: It’s best fresh, but you can freeze it for up to 1 month. Texture may change slightly after thawing.
Q: Can I use white eggplant?
A: Absolutely! White eggplants work just as well and may be slightly sweeter.
Q: What makes this dip creamy?
A: The tahini and optional yogurt add creaminess. Roasted eggplant naturally purées into a smoot
h texture too