This Recipe Will Make You Change Your Mind About Eggplant

Lemon Cilantro Eggplant Dip

Course Appetizer


  • 2 whole Eggplants both halved lengthwise
  • 4 cloves garlic unpeeled unpeeled
  • 3 tbsp tahini, sesame puree
  • 3 tbsp Lemon juice
  • 3/4 tbs tsp salt
  • 1/4 cup cilantro or mint chopped
  • toasted pita wedges
  • carrots
  • assortment peppers
  • cucumber
  • radishes


  • Preheat oven to 450 degrees.
  • Line a 15 1/2″ by 10 1/2″ jelly-roll pan with nonstick foil. Place eggplant halves, skin-sides up, in foil-lined pan.
  • Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
  • Unwrap garlic. Cool eggplants and garlic until easy to handle.
  • Scoop eggplants’ flesh into food processor .Squeeze out garlic pulp from each clove and add to processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop
  • Spoon dip into serving bowl; stir in cilantro.
  • Cover and refrigerate at least 2 hours.
  • Serve dip with pita and vegetables, and Enjoy
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