Eggplant Tahini Dip from Malina Malkani

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  • 2 medium eggplants
  • 2 cloves garlic
  • 1/4 of a medium onion
  • 4 tablespoons lemon juice, freshly squeezed (or the juice of 1-2 lemons, depending on the size)
  • 5 tablespoons tahini
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley chopped (optional; garnish)


  1. Preheat oven to 425 degrees F. Poke holes in the skins of both eggplants in 2-3 places with a fork or knife.
  2. Place them in a baking pan and roast for 40-45 minutes or until inside is tender and the skin has loosened.
  3. Remove from heat and cool until eggplants can be handled.
  4. Remove top knob and discard, placing the eggplant flesh and skin into the pitcher of a high powered blender.
  5. Add all remaining ingredients except parsley into the blender and blend until smooth. Taste and adjust ingredients as needed (eggplants can vary quite a bit in size - you may want to adjust the amounts of all the other ingredients, depending on the yield of your eggplants).
  6. Garnish with fresh parsley. Serve warm or cold with cut raw veggies or whole grain pita chips for dipping.
  7. Keeps for up to 1 week in the fridge.

Recipe courtesy for Malina Malkani