Yield: 4

Roasted eggplant with tahini and lots of lemon juice are the base for this simple Middle Eastern dip. If you’re going to take this as a brown bag lunch, try omitting the garlic and adding a few sprigs of parsley instead. A few triangles of pita or just some sliced raw veg make this dip into a simple snack or light lunch.


  • 2 small eggplant
  • 1/4 cup plus 2 tsp olive oil
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1 garlic clove
  • Salt and pepper to taste
  • Chili flakes, to garnish
  • Sliced scallions, to garnish


  1. Set oven at 400 degrees. Pierce the eggplants all over with a fork, then rub each eggplant with a teaspoon of olive oil. Place in a roasting dish and cook for 40 minutes, or until eggplants are soft and have begun to collapse. Remove from oven and let cool completely.
  2. Once eggplants are cool, remove the skin. Then combine eggplant flesh, lemon juice, tahini, garlic and remaining olive oil in a blender or food processor and process until smooth. Season to taste with salt and pepper and garnish with chili flakes and sliced scallions.


Eggplants roasted until soft and collapsed

Remove the eggplant skin