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Eggplant-Tahini Dip

Eggplant-Tahini Dip


In my childhood eggplants were available only for a short period of time, when they were in season. Luckily, we have a chance to enjoy this hearty, meaty, and delicious vegetable all year around. But I still like it better in the summer or early fall. Probably this is how my instincts work.

No doubt, tahini paste brings a special flavor and taste to this eggplant recipe.

This is a great, flavorful, and easy to prepare appetizer.

Enjoy a bowl of the Eggplant-Tahini Dip with flat bread, toasts, crackers, and some vegetables.

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Eggplant-Tahini Dip



  • 1 eggplant, peeled, chopped
  • 1 large onion (8 oz), chopped
  • 2 cloves of garlic, minced
  • 1 chili pepper (jalapeno), seeds removed, finely chopped
  • 2 tablespoons tahini paste
  • ½ – 1 tsp ground cumin
  • ½ tsp salt
  • Pinch of cayenne pepper (approx. ¼ tsp)
  • 1-2 tablespoons lemon juice (or to taste, depending on the acidity of the juice)
  • 2-3 tablespoons olive oil (extra virgin)
  • 3-4 tablespoons olive oil for cooking
  • 2-4 tablespoons chopped parsley or cilantro 




In a pan heat 1-2 tbsp of the olive oil, add the onion and chili pepper, and cook over medium heat for 5-7 minutes.

Add the garlic and cook for 1 minute.

Add the rest of the olive oil and the eggplant. Add salt, black pepper, and cook for 10-12 minutes.

Transfer the vegetables into a food processor bowl or a blender; add the tahini paste, cayenne pepper, cumin, parsley, lemon juice and extra virgin olive oil. Blend to the desired consistency (creamy or chunky).

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Cook with pleasure!


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