Ooooh yes — Smoky Eggplant & Tahini Dip 🍆🔥 is pure silky-smooth, flavor-packed magic. Think creamy, smoky, nutty, and just a touch of lemony tang — basically baba ghanoush’s cooler cousin that came back from a desert retreat with vibes.
🍆 Smoky Eggplant & Tahini Dip
Ingredients:
- 2 medium eggplants
- ¼ cup tahini
- 1–2 garlic cloves (roasted or raw, your vibe!)
- Juice of 1 lemon 🍋
- 2 tbsp olive oil (plus more for drizzling)
- Salt to taste
- Optional: pinch of cumin or smoked paprika for extra depth
- Optional toppings: chopped parsley, pomegranate seeds, za’atar, chili oil, toasted pine nuts 🌿✨
Instructions:
- Char the eggplants:
Grill, broil, or roast whole eggplants until the skin is blackened and the inside is super soft (about 25–30 min). Let cool slightly. - Scoop & blend:
Scoop out the flesh and blend or mash with tahini, garlic, lemon juice, olive oil, and salt. Adjust texture and taste to your liking. Smooth or chunky — both are 🔥. - Serve it up:
Swirl in a bowl, drizzle with olive oil, sprinkle with toppings, and serve with warm pita, crackers, or veggie sticks.
Flavor Vibe:
Bold, earthy, creamy, and complex — like a desert campfire mezze dream. Perfect for slow grazing and deep convo nights 🏜️🫶
Serving Ideas:
- With warm pita triangles or seeded crackers
- As a spread for wraps, toasts, or grain bowls
- Dolloped on roasted veggies, falafel, or grilled meats
Need a reel idea with the eggplant char close-up + that tahini swirl moment? Or a minimalist recipe post with line art and cozy tones? I gotchu. 🌙📸
