Roasted Eggplant & Tahini Yogurt Dip

I love showing up to a party with a simple appetizer that is jam-packed with fresh flavors. It is also nice to bring something vegetarian that can appeal to a diverse crowd with differing dietary restrictions. This roasted eggplant dip with tahini yogurt is filled with fresh herbs, garlic, and lemon, and tastes wonderful when served with fresh vegetables or when spread on toasted bread or crackers.

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Roasted Eggplant & Tahini Yogurt Dip

I love showing up to a party with a simple appetizer that is jam-packed with fresh flavors. It is also nice to bring something vegetarian that can appeal to a diverse crowd with differing dietary restrictions. This roasted eggplant dip with tahini yogurt is filled with fresh herbs, garlic, and lemon, and tastes wonderful when served with fresh vegetables or when spread on toasted bread or crackers.

Ingredients

• 3 medium-sized eggplants, (peeled, cut into cubes, and lightly salted)
• 4 tablespoons of olive oil
• 1 tsp ground cumin
• 2 cloves of garlic, (minced )
• Zest from 1 lemon
• Juice from 2 lemons
• ½ tsp kosher salt
• 1 cup of plain Greek yogurt
• ¼ cup of tahini
• ¼ cup fresh parsley, (finely chopped)
• 2 Tbsp of fresh mint, (finely chopped )
• 2 Tbsp of fresh cilantro, (finely chopped)
• 2 Tbsp scallions, (finely sliced)

Instructions 

• Preheat the oven to 425F.
• Place the salted cubed eggplant on a sheet tray lined with paper towels.
• Allow the eggplants to drain on the paper towels for 15 minutes.
• Pat the eggplant cubes dry with paper towels.
• In a large mixing bowl, combine the eggplant slices with the olive oil and season with a pinch of kosher salt.
• Bake in the oven at 425F for 15-20 minutes, stirring every 5 minutes or so, cooking until the eggplant is tender and lightly browned.
• Remove from the oven, and add the minced garlic and ground cumin.
• While the roasted eggplant is resting, prepare the remaining dip ingredients.
• In a small bowl, whisk together the lemon zest, lemon juice, Greek yogurt, tahini, and a pinch of kosher salt.
• In a food processor, blend the cooled roasted eggplant with the lemon juice, yogurt, and tahini mixture until fully combined.
• Stir in the fresh herbs.
• Taste, and season with more kosher salt if needed.
• Serve with cut vegetables, toasted bread, or crackers.

Notes

This dip can be made in advance and stored in the refrigerator.
It also tastes great when served as a dipping sauce for warm roasted vegetables, or when used as a component in a vegetable-heavy salad.