Experience the rich, smoky flavors of this traditional Palestinian eggplant dip, perfect for gatherings and celebrations. Store in an airtight container in the fridge for up to 5 days. Serve chilled or at room temperature.
Preheat your grill or oven broiler to high heat. This will give the eggplants that wonderful smoky flavor.
Prick the eggplants several times with a fork to prevent them from bursting while cooking.
Place the eggplants directly on the grill grates or under the broiler. Grill for about 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft. The eggplants should collapse slightly when done.
Remove the eggplants from the grill and allow them to cool for a few minutes. Once cool enough to handle, peel off the charred skin and discard it.
In a mixing bowl, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, salt, and ground cumin. Mash everything together with a fork or blend in a food processor until smooth.
Drizzle in the olive oil while mixing to achieve a creamy consistency. Taste and adjust seasoning if necessary.
Transfer the dip to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped parsley and paprika, if using.
Serve with warm pita bread, fresh vegetables, or as part of a mezze platter.
Store in an airtight container in the fridge for up to 5 days. Serve chilled or at room temperature.
0 servings
1/4 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.