Mediterranean Eggplant Dip

Discover the silky, smoky delight of Mediterranean Eggplant Dip, a crowd-pleasing appetizer bursting with bold, vibrant flavors. This roasted eggplant dish combines tahini, fresh garlic, zesty lemon juice, and fragrant spices like cumin and smoked paprika to create a luxuriously creamy spread. Artfully garnished with chopped parsley and ruby-like pomegranate seeds, this dip is as visually stunning as it is delicious. Perfect for pairing with warm pita bread, crisp vegetables, or crackers, it’s a versatile and healthy option for any gathering. With a quick prep time and simple roasting technique, this gluten-free and vegan-friendly recipe is an easy way to bring the taste of the Mediterranean to your table.

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 whole garlic cloves
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoons salt
• 0.5 teaspoons smoked paprika
• 2 tablespoons parsley
• 2 tablespoons pomegranate seeds
• 0 optional, for serving pita bread or vegetables

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Using a fork, poke several holes into the skin of the eggplants to allow steam to escape.

Step 3

Place the eggplants directly on a baking sheet and roast for 35-40 minutes, turning them halfway through to ensure even cooking, until the skins are wrinkled and the flesh is soft.

Step 4

While the eggplants are roasting, peel and mince the garlic cloves.

Step 5

Once the eggplants are cool enough to handle, slice them in half and use a spoon to scoop out the flesh into a bowl. Discard the skins.

Step 6

In a food processor, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and smoked paprika. Blend until smooth and creamy. Taste and adjust seasoning as necessary.

Step 7

Transfer the dip to a serving bowl and drizzle with a bit of olive oil. Sprinkle chopped parsley and pomegranate seeds on top for garnish.

Step 8

Serve the Mediterranean eggplant dip with warm pita bread, crackers, or a selection of fresh vegetables like carrots, cucumbers, and bell peppers.

Nutrition Facts

Serving size	1122.8 grams (1122.8g)

Amount per serving	% Daily Value*
Calories	998

Total Fat 59.00g	76%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1584mg	69%
Total Carbohydrate 104.40g	38%
Dietary Fiber 36.40g	130%
Total Sugars 31.90g
Protein 26.10g	52%

Vitamin D 0IU	0%
Calcium 3676mg	283%
Iron 16078mg	89323%
Potassium 2564mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 9.9%

Carbs: 39.7%