Lemon Cilantro Eggplant Dip

Total Time
Prep 10 mins
Cook 45 mins

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip. From Good Housekeeping.

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
  3. Place eggplant halves, skin-sides up, in foil-lined pan.
  4. Wrap garlic in foil and place in pan with eggplants.
  5. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
  6. Unwrap garlic.
  7. Cool eggplants and garlic until easy to handle.
  8. When cool, scoop eggplants' flesh into food processor with knife blade attached.
  9. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
  10. Spoon dip into serving bowl; stir in cilantro.
  11. Cover and refrigerate at least 2 hours.
  12. Serve dip with pita and vegetables.
Most Helpful

Excellent!! I recently did a detox where almost everything was off limits and had to eat tons of Fresh veggies - this really adds zip to boring food & is not bad for you at all!!

mah March 02, 2010

This was good, but I don't know if I'd say amazing. My husband, who hates eggplant even liked it (before I told him it was eggplant!) I used fresh parsley instead of cilantro but will try again as written. I was more generous on the lemon juice as I like things lemony! Would be very good on top of falafel instead of hummus.

mapsmay February 07, 2010