Name: Smoky Aubergine Dip with Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 pieces Large Aubergines; 0.25 cup Tahini; 2 cloves Garlic Cloves; 3 tbsp Fresh Lemon Juice; 2 tbsp Extra Virgin Olive Oil; 0.5 tsp Ground Cumin; 0.5 tsp Sea Salt; 0.25 tsp Smoked Paprika

"Experience the deep, charred essence of fire-roasted aubergine blended into a silky emulsion with premium nutty tahini and bright citrus. This sophisticated dip is a celebration of simple ingredients transformed by heat and texture into a healthy, plant-based masterpiece."

Ingredients

Qty	Item
2 pieces 800 g	Large Aubergines
0.25 cup 60 ml	Tahini
2 cloves 6 g	Garlic Cloves
3 tbsp 45 ml	Fresh Lemon Juice
2 tbsp 30 ml	Extra Virgin Olive Oil
0.5 tsp 1 g	Ground Cumin
0.5 tsp 3 g	Sea Salt
0.25 tsp 1 g	Smoked Paprika

How to Make Smoky Aubergine Dip with Tahini

Prick the aubergines all over with a fork and place them directly over a gas flame or under a high broiler, turning occasionally until the skin is charred and the flesh is completely soft.

Transfer the charred aubergines to a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.

Remove the charred skin and discard, then place the soft flesh into a colander for 5 minutes to drain away any bitter juices.

Finely chop the eggplant flesh by hand for a rustic texture, or pulse in a food processor with tahini, garlic, lemon juice, olive oil, cumin, and salt until desired consistency is reached.

Transfer to a serving bowl, create a well in the center, drizzle with extra olive oil, and garnish with a dusting of smoked paprika and fresh parsley.

·
Don't rush the charring process; the smoky flavor comes entirely from the blackened skin.
·
Let the eggplant drain well to ensure the dip is creamy and thick rather than watery.
·
Use a high-quality, runny tahini for the smoothest texture and best flavor profile.
·
For an extra kick, add a pinch of chili flakes or a spoonful of Greek yogurt for extra creaminess (if not vegan).

Frequently Asked Questions

Can I make this without a gas stove?

Yes, you can roast them in an oven at 220°C (425°F) for 40 minutes, though you will lose some of that signature smoky flavor.

How long does this dip stay fresh?

Store it in an airtight container in the refrigerator for up to 4 days.

Why is my dip bitter?

This usually happens if you don't drain the excess liquid from the roasted eggplant or if the tahini used is of lower quality.

Can I freeze smoky aubergine dip?

It is not recommended as the texture can become watery and the tahini may separate upon thawing.

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