One bite of this Roasted Eggplant Dip will take you on a sensual journey to the Middle East. The silky eggplant was made for luscious tahini. The only thing more tantalizing is the exotic flavor of za’atar and tangy sweet finish of pomegranate. Enjoy this flavor bomb with fresh pita, vegetables, or simply by itself. Your welcome!
This Roasted Eggplant Dip is one of my favorite appetizers! The distinct za’atar combined with the tahini and sweet flavor of the pomegranate take me back to the aromas and flavors of Israel. This dip goes perfectly with toasted pita chips or vegetables!
Roasted Eggplant Dip
Prep time
Cook time
Total time
Author: Chef Eli
Ingredients
- 1 large eggplant
- 3 tbsp EVOO
- 2 tbsp fresh lemon juice
- 2 garlic gloves, minced
- 3 tbsp tahini
- 1 tsp za'atar
- 2 tbsp parsley
- 2 tbsp pomegranate seeds
- 1 tsp salt
Instructions
- Preheat oven to 425 degrees F. Prick eggplant with a fork in three or four places. Roast eggplant on a baking sheet for 45 minutes. Then let it cool.
- In a large bowl, whisk together 2 tbsp EVOO, lemon juice, garlic, tahini, za'atar, 1 tbsp parsley, and salt. Set aside.
- Once the eggplant has cooled, scoop out the meat of the eggplant and let it drain in a colander for up to an hour.
- Mix the eggplant into the tahini dressing. Garnish with remaining parsley, EVOO, and pomegranate seeds. Enjoy!
Feel free to ask us any questions about any of our recipes! 
So pretty, festive, and appealing.