This is one of my favourite dips to make because it's plant based and uses eggplant in a way that takes it beyond the usual oven roast we're all used to. The best part about it is you can basically change the flavour profile depending on what you add to it. I kept it simple and fresh with just adding lemon juice but you can try roasted garlic, hot sauce, or caramelized onions if you want or create new flavours entirely!
2 medium (or 3 small) eggplants, sliced, skin on
2 tbsp. oil, avocado (1 tbsp to bake the eggplant, 1 tbsp to add to mixture)
1 tsp. ground cumin
1 tsp. smoked paprika (optional)
¼ tsp. garlic salt
1 tsp. ground pepper (to taste)
¼ tsp. salt (to taste)
Juice of ½ lemon
1-2 tbsp. tahini (check out my homemade version)
1 garlic clove, minced
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Lightly sprinkle salt on sliced eggplant and let them rest 5 minutes to allow moisture to be drawn out. This will prevent the baked eggplant from becoming soggy. Pat down both sides of eggplant with paper towel.
Drizzle sliced eggplant with about 1 tbsp. of oil. Sprinkle cumin, paprika, garlic salt, ground pepper, and table salt over top and mix until well coated. You can add more cumin and smoked paprika if you feel the recipe doesn’t call for enough.
Bake on middle rack for 30 minutes, flipping the eggplants halfway through. The eggplants are ready when browned on the outside and you should be able to pull the flesh away from the skin easily with a fork.
In a blender, combine the roasted eggplant (without the skins), lemon juice, tahini, garlic, and remaining olive oil. Blend together until slightly lumpy. Add more tahini, lemon juice, and oil as needed.
Season to taste and serve with veggies or chips!
NUMBER OF SERVINGS: N/A (makes ~ 1 cup)
DEGREE OF DIFFICULTY: Easy Peasy Lemon Squeezy