Description
A delicious and creamy Smoky Paprika Eggplant Dip that is perfect for serving with pita chips or fresh vegetables.
Ingredients
Scale
- 2 medium eggplants (about 1 pound total)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup tahini
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil and sprinkle with salt.
- Place the eggplants cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, or until the flesh is tender and slightly charred.
- Remove the eggplants from the oven and let them cool for about 10 minutes. Scoop out the flesh and place it in a food processor.
- Add smoked paprika, garlic powder, onion powder, black pepper, lemon juice, and tahini to the food processor. Blend until smooth and creamy.
- Taste and adjust seasoning if necessary. If the dip is too thick, you can add a little water to reach your desired consistency.
- Transfer the dip to a serving bowl and garnish with chopped parsley. Serve warm or chilled with pita chips, fresh vegetables, or crackers.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dip.
- You can also substitute the tahini with Greek yogurt for a creamier texture and a tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg