Turkish Roasted Eggplant Dip with Tahini Recipe
A creamy dip made from roasted eggplant with sesame tahini, garlic, and lemon. In Turkey, similar spreads are served as part of a meze selection, for dipping bread or vegetables. The flavor is reminiscent of Middle Eastern baba ghanoush, but it’s a bit simpler and milder in seasoning.
This dip combines the smoky depth of roasted eggplant with the nutty richness of tahini in a simple, approachable way. It brings a taste of Turkish meze to your table with just a few ingredients and minimal effort.
Chef's tips
Roast the eggplants until they are really soft inside – underbaked eggplant will make the dip watery and bland. Letting the flesh drain in a sieve is key to getting a creamy, concentrated flavor. Adjust the amount of lemon and garlic to your taste; the dip should be bright but well balanced.
How to serve
Serve in a shallow bowl, drizzled generously with olive oil and sprinkled with paprika and extra chopped parsley. Pair with warm flatbreads, grilled meats, falafel, or as part of a mezze platter with hummus, olives, and fresh salads.
Ingredients
- eggplant medium - 2 pieces
- tahini sesame paste - 2 tablespoons
- plain yogurt thick - 2 tablespoons
- garlic finely grated - 1 clove
- lemon juice freshly squeezed - 1.5 tablespoons
- olive oil plus a little for serving - 2 tablespoons
- parsley finely chopped - 1.5 tablespoons
- salt to taste
- black pepper to taste
- sweet paprika, ground for sprinkling, optional - 0.5 teaspoons
Preparation
- Preheat the oven to 220°C, using the grill function if you have it. Wash and dry the eggplants, then prick them in several places with a fork.
- Place the eggplants on a baking tray lined with baking paper and roast for 30–35 minutes, turning every 10 minutes, until the skin is very wrinkled and charred in spots and the flesh is very soft.
- Transfer the roasted eggplants to a bowl, cover with a plate or foil and set aside for 10 minutes to cool slightly and steam – this will make them easier to peel.
- Peel the eggplants, place the flesh in a sieve set over a bowl and leave for 5–10 minutes to let the excess liquid drain. Then chop the flesh with a knife into smaller pieces.
- Put the chopped eggplant, tahini, yogurt, grated garlic, lemon juice, olive oil, salt and pepper into a bowl. Mix thoroughly with a spoon or briefly blend with an immersion blender if you prefer a smoother texture.
- Finally, add the chopped parsley and gently mix. Transfer the dip to a small bowl, drizzle with a little olive oil and sprinkle with ground paprika, if using.
Storage
Pastę przechowuj w lodówce w szczelnym pojemniku; przed podaniem wyjmij na 15–20 minut, aby nabrała temperatury pokojowej i lepszej konsystencji.
