This delish eggplant dip is so simple to put together, you bake the eggplant in the oven and add a few other ingredients, that’s it.


  • 2 small eggplants
  • 2 tablespoons tahini
  • 1 lemon (juiced)
  • 1 clove garlic crushed
  • 1/4 teaspoon crushed chili flakes
  • 1/4 teaspoon ground cumin
  • Salt/pepper
  • 1 tablespoons chopped parsley
  • 2-3 tablespoons olive oil

 1.  Slice the eggplant in half and brush with olive oil. Bake in a 350 degree F (toaster) oven for 45 minutes. The eggplant should be soft once cooked.

2. Scrap out the interior flesh with a spoon and add to small food processor. Add tahini, lemon juice, garlic, chili flakes, cumin, salt, pepper, parsley and 2 tablespoons olive oil. Puree and taste or skip processor for a more rustic chunky dip. Taste and adjust seasoning.  (Salt, pepper or lemon)

Just before eating, drizzle a bit more olive oil and serve with pita, crusty bread or veggies.

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