Ingredients
2 eggplant
1/2 bulb roasted garlic
1 fresh lemon
3 Tbsp tahini
1/2 tsp paprika
salt to taste
Instructions
Preheat your oven to 400ºF. Place the whole eggplants on a baking sheet and prick all over with a fork (this allows the steam to escape while they roasts. Place the eggplant in the oven and roast for 45 minutes or until the skin is all wrinkled up and the flesh is very soft. You can roast the garlic at the same time if you choose to use roasted as opposed to fresh. Instructions for roasted garlic are here.
Once the eggplant are done roasting, slice them length wise and scrape the soft flesh into a bowl. Add the garlic, tahini, juice of the lemon, salt and paprika to the eggplant and either mash up with a fork, mortar and pestle or blend in a food processor or blender. Taste the mixture and adjust to your preferences.
Serve with pita bread cut into triangles and/or vegetable crudites!
Key Points About Ingredients:
- Eggplant is the star here — pricking it all over before roasting allows steam to escape, resulting in beautifully soft, scoopable flesh with a subtle smoky flavor.
- Roasted garlic offers a sweeter, more mellow flavor than raw garlic, giving this dip a deeper complexity without any harsh sharpness.
- Tahini, made from ground sesame seeds, adds a rich, nutty creaminess and is an excellent source of healthy fats and minerals like calcium and magnesium.
- Fresh lemon juice brightens the entire dip, balancing the richness of the tahini and the earthiness of the eggplant with a clean citrus note.
- Paprika adds a warm, slightly sweet color and subtle spice — smoked paprika can be substituted for an even deeper smoky character.
Key Nutritional Insights:
- Eggplant is low in calories and rich in fiber, antioxidants like nasunin, and important minerals including potassium and manganese.
- Tahini contributes heart-healthy monounsaturated and polyunsaturated fats along with a notable amount of calcium and plant-based protein.
- This dip is naturally vegan, gluten-free, and dairy-free, making it an inclusive option for guests with a range of dietary needs.
- Roasted garlic provides allicin and other sulfur compounds linked to immune support and cardiovascular health benefits.
- Lemon juice is an excellent source of vitamin C, which also helps enhance the absorption of plant-based iron found in the tahini and eggplant.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories138
- Standard DV% Daily Value*
- Total Fat8 g72 g11.11%
- Saturated Fat1.1 g20 g5.5%
- Trans Fat0 g
- Polyunsaturated Fat3.4 g
- Monounsaturated Fat3.1 g
- Cholesterol0 mg300 mg0%
- Sodium160 mg2300 mg6.96%
- Total Carbohydrate16 g275 g5.82%
- Dietary Fiber5 g28 g17.86%
- Total Sugars6 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein4 g50 g8%
- Vitamin D (Cholecalciferol)0 mcg20 mcg0%
- Calcium62 mg1300 mg4.77%
- Iron1.4 mg18 mg7.78%
- Potassium480 mg4700 mg10.21%
- Vitamin A120 mcg900 mcg13.33%
- Vitamin C (Ascorbic Acid)14 mg90 mg15.56%
- Vitamin E (Tocopherol)1.2 mg15 mg8%
- Vitamin K8 mcg120 mcg6.67%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.05 mg1.3 mg3.85%
- Vitamin B3 (Niacin)1.1 mg16 mg6.88%
- Vitamin B6 (Pyridoxine)0.18 mg1.7 mg10.59%
- Folate38 mcg400 mcg9.5%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin1.5 mcg30 mcg5%
- Vitamin B5 (Pantothenic acid)0.3 mg5 mg6%
- Choline20 mg550 mg3.64%
- Phosphorus105 mg1250 mg8.4%
- Iodine1 mcg150 mcg0.67%
- Magnesium28 mg420 mg6.67%
- Zinc0.7 mg11 mg6.36%
- Selenium2.8 mcg55 mcg5.09%
- Copper0.18 mg0.9 mg20%
- Manganese0.5 mg2.3 mg21.74%
- Chromium2 mcg35 mcg5.71%
- Molybdenum5 mcg45 mcg11.11%
- Chloride60 mg2300 mg2.61%
