Name: Smoky Eggplant Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large eggplant (cut lengthwise into quarters); ¼ cup olive oil (plus more for drizzling); Sea salt and freshly ground black pepper (to taste); 1 clove garlic finely grated; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon tahini (sesame seed paste); 1 teaspoon ground cumin; 1 tablespoon toasted sesame seeds; Za’atar seasoning (for garnish (optional))

Ingredients

Scale

1 large eggplant (cut lengthwise into quarters)
¼ cup olive oil (plus more for drizzling)
Sea salt and freshly ground black pepper (to taste)
1 clove garlic finely grated
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1 teaspoon ground cumin
1 tablespoon toasted sesame seeds
Za’atar seasoning (for garnish (optional))

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Instructions

Preheat oven to 475°F. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant with skin, mashing with fork until almost a paste. (Or grill eggplant on high heat until lightly charred, about 20 minutes.)
Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds and za’atar seasoning.

Prep Time: 5 minutes
Cook Time: 25 minutes