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Smoky eggplant dip

Smoky Eggplant Dip

This Smoky Eggplant Dip is going to be your next favourite spread for adding to sandwiches, kebabs, burgers, salads, as a platter dip, or basically anywhere a condiment is warranted.
Course Appetizer, Condiments, Dip, Side Dish
Cuisine Middle Eastern
Keyword Smoky Eggplant Dip
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Calories 155 kcal


  • 3 medium eggplants or 2 large; cut in half, lengthwise
  • 1/4 cup lemon juice about 2 lemons
  • 5 Tbsp tahini
  • 2 cloves garlic pressed
  • 1/4 tsp smoked paprika can increase to 1/2 tsp for a more smoky taste
  • 1 Tbsp olive oil
  • Salt and pepper to season


  1. Heat the oven to 400F.
  2. Cut eggplants in half, place skin up on a parchment lined baking sheet and puncture small holes throughout. Bake until they’re fully cooked (about 50 minutes).
  3. Remove from the oven and allow to cool. Chop eggplant in small cubes (we like to leave the skin on).

  4. Add eggplant with lemon, tahini, garlic, smoked paprika and olive oil and mash up to mix with a fork or potato masher. Try to leave some chunks in. Alternatively, you can add everything to a food processor and blend until creamy and smooth.