Yield: 2 cups
Serving size: ¼ cup
- 1 medium-large eggplant (1½ lb)
- 5 Tbsp olive oil, divided
- 3 Tbsp tahini
- 1 Tbsp lemon juice (or to taste)
- 2 tsp garlic, minced
- 1½ Tbsp fresh parsley, chopped or 1½ tsp dried parsley flakes
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp liquid smoke (or to taste)
- Pinch of ground cumin
- Optional topping: 1 tsp red pepper flakes or 1 tsp chili paste
- Slice eggplant lengthwise in half and sprinkle each half with salt (helps remove excess moisture and bitterness). Set aside for 15 minutes.
- Line baking sheet with parchment paper.
- Preheat oven to 450 degrees Fahrenheit.
- Rinse both eggplant halves and pat the flesh-side dry with a paper towel.
- Brush each cut side with ½ tablespoon of olive oil and place on the prepared pan with the halved sides down.
- Roast the eggplant for 30 to 40 minutes (or until soft and tender) and allow to cool for a few minutes.
- Once cooled, flip the eggplant over and scoop out the flesh with a large spoon, discarding the skin.
- Use a large fork to vigorously blend the eggplant and other ingredients together (including the remaining olive oil) until the mixture reaches a creamy and smooth consistency. If preferred, all ingredients can be placed in a food processor and pulsed for a few seconds until smooth.
- Adjust the seasonings, liquid smoke, and lemon juice to your preferred taste and transfer to a serving bowl.
- Top with red pepper flakes, chili garlic sauce, or other garnish as desired.
- Refrigerate leftover dip for up to 5 days in an airtight container.