Smoky eggplant dip with tahini and lemon.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.89 · €0.72/serving
- 2 medium aubergines (approximately 2 pounds), with a glossy purple skinEst. price €1.80–€3.50
- 1 tablespoon delicate extra-virgin olive oilEst. price €0.08–€0.20
- 3 to 4 cloves of garlic, finely chopped (smash with the flat side of a knife for enhanced flavor)Est. price €0.15–€0.35
- 1/4 cup velvety tahini (ground sesame seed paste)Est. price €0.60–€1.20
- Juice of 1/2 to 1 lemon, or to your liking, freshly squeezedEst. price €0.25–€0.60
- Salt and freshly ground pepper to your preference, for seasoningEst. price €0.01–€0.03
Steps
- 1Begin by preheating the oven to 475°F. Line a baking sheet with foil and place the whole eggplants on it. Bake the eggplants, rotating them occasionally using tongs, until they collapse entirely, which should take around 40 to 50 minutes. Once done, take them out of the oven and allow them to cool down. After they have cooled sufficiently, discard the stems and peel off the skin before proceeding further.
- 2Begin by heating the oil in a skillet over low heat. Once the oil is hot, add the garlic and sauté it until it turns golden, which should take around 2 minutes.
Cultural note
Tahini-based dips are commonly found in Middle Eastern cuisine, with this recipe likely drawing inspiration from dishes like baba ghanoush. The combination of smoky eggplant and tangy lemon reflects traditional flavor profiles in Mediterranean cooking.
Seasonal note
Eggplants are in season during the summer and early fall, making it an ideal time to make this dish. Lemons are typically available year-round, providing flexibility in when you can prepare the dip.
Health note
This Smoky Eggplant Tahini Lemon Dip is a nutritious choice, offering a good source of fiber, healthy fats from olive oil and tahini, and vitamin C from lemons. It is relatively low in calories and sodium, making it a healthy option for snacking or as a side dish.
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