Lemony Garlicky Eggplant Dip

Prep Time:


Makes 2 cups


  • 2 eggplants
  • 3 cloves garlic
  • 3-4 Tablespoons (45-60 mL) fresh lemon juice
  • 1/4 Cup (60 mL) Tahini (sesame seed paste)
  • 1/2 teaspoon (2.5 mL) ground cumin
  • 1/4 Cup (60 mL) olive oil
  • Salt and pepper, to taste
  • 1/4 Cup (60 mL) freshly chopped flat leaf parsley or cilantro


  1. Turn on your oven to ‘broil’, set the heat to 400 degrees F. Line a baking sheet with foil. Poke the eggplants in several spots with a sharp knife. Place the eggplants on the baking sheets and pop into the hot oven. Let them broil for about 5 minutes. Using tongs, turn the eggplants over so the skin on the other side broils as well.
  2. After another 5 minutes, turn ‘broil’ off and turn to regular heat, still set at 400 degrees. Let eggplants bake for about 20 -25 minutes, or until they are pierced easily with a knife.
  3. Remove from oven, let cool for several minutes.
  4. Place garlic, lemon juice, tahini, and olive oil into the bowl of a food processor. Process until smooth.
  5. Scoop the baked eggplant out of its skin, and place the eggplant into the bowl of the food processor as well. Pulse until smooth. Add more olive oil if a smoother, looser consistency is desired.
  6. Season to taste with salt and pepper. Garnish with chopped parsley or cilantro. Serve as a dip with pita bread, pita chips, and/or fresh vegetables.