This luscious Lebanese roasted eggplant dip is creamy, smoky, and full of bright flavor. With tahini, lemon, garlic, and a drizzle of olive oil, it’s a classic Middle Eastern spread. Serve it with pita bread, crunchy veggies, or use it as a filling in wraps and sandwiches. The pomegranate seed garnish adds a burst of color and sweetness that makes this dish both beautiful and delicious.
INGREDIENTS:
1 large eggplant (be sure it’s not overly mature, which can be bitter)
1/4 cup tahini
3-4 tablespoons fresh lemon juice
2 garlic cloves
1/4 teaspoon salt, and more to taste
Flavorful olive oil (for serving)
Pomegranate seeds (garnish)
Pita bread or pita chips (for serving)
METHOD:
Preheat oven to 400°F.
Wrap the eggplant in aluminum foil and place on a baking sheet. Roast for 45–60 minutes, until very tender when pierced with a fork.
Remove from the oven and let cool for 10 minutes. Carefully unwrap, cut off the stem, and peel away the skin. Discard the skin and keep only the flesh.
Place the eggplant flesh in a food processor or blender. Add tahini, lemon juice, garlic, and salt. Pulse a few times until incorporated but still slightly textured. Taste and adjust seasoning.
Transfer to a shallow serving bowl. Drizzle generously with olive oil and sprinkle with pomegranate seeds.
Serve with warm pita bread, toasted pita chips, or fresh vegetables.
GARNISHES:
- Fresh Herbs: Sprinkle with chopped parsley, mint, or cilantro for a bright, fresh flavor.
- Spices: Dust lightly with smoked paprika, sumac, or Aleppo pepper for extra depth and color.
- Seeds and Nuts: Toasted pine nuts or sesame seeds add a satisfying crunch.
- Chili Oil: A drizzle of chili oil gives it a subtle heat and gorgeous red swirl.
VARIATIONS:
- Smokier Flavor: Instead of oven-roasting, char the eggplant over an open flame or grill before blending.
- Creamier Texture: Stir in a spoonful of Greek yogurt for added creaminess and tang.
- Sweeter Balance: Add a few roasted red peppers or a drizzle of pomegranate molasses for a sweet-sour note.
- Extra Zing: Mix in a pinch of cumin or coriander for earthy undertones.
