Garlicky Eggplant Dip


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Similar to the popular Middle Eastern dip called baba ganoush, this should be served with crisp pita chips or sesame crackers. Smoked paprika adds an exotic flavor.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

If you’re not fond of tahini, here is another eggplant dip recipe.


3 medium, ripe eggplants, about 2 pounds total
1/4 cup tahini, or sesame paste
1/4 cup olive oil
1/4 cup loosely packed fresh Italian parsley
1 1/2 tablespoons freshly squeezed lemon juice
2 or 3 cloves garlic, coarsely chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon smoked paprika
freshly ground black pepper, to taste


Preheat oven to 425ºF. Line a large rimmed baking sheet with foil.

Pierce each eggplant three or four times with a paring knife and place them on the sheet. Bake for 60 to 70 minutes, or until the eggplants can be easily pierced with a knife. Transfer to a cooling rack. Cut a slit in each eggplant to release steam. Set aside for 30 minutes to cool.

Scrape all of the eggplant flesh out of the skin and put the flesh into a colander set inside a large bowl. Allow the flesh to drain for at least 1 hour, until cool.

Discard the liquid. Spread the eggplant flesh on a chopping board and use a paring knife to scrape out as many of the seeds as possible. Discard the seeds. Pat the eggplant flesh with paper towels, then transfer to a food processor. Add the remaining ingredients. Pulse repeatedly to purée. Taste and add more seasonings, if desired, and pulse to blend. Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours before serving.

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Makes 6 or more servings.


The Old Farmer's Almanac Comfort Food Cookbook

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