Serve this dip in a wide bowl with plenty of warm toasted pita bread. Be quick – the first scoops will catch the garnish. This savory and citrusy dip is perfect for any gathering!

Roasted Eggplant Dip [Vegan, Gluten-Free]






Cooking Time




  • 3 large eggplants
  • 1 medium clove garlic, crushed or grated
  • 1 medium lemon (juice of)
  • 1/2 teaspoon fine salt
  • 1 teaspoon sumac
  • 2 tablespoons tahini
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons finely chopped fresh parsley


  1. Pre-heat the oven to 390°F. Use a fork or skewer to stab 5-6 holes in each eggplant so they don't explode in the oven.
  2. Roast the eggplants on a baking tray for 60 minutes, using tongs to flip the eggplants over after 30 minutes. The skins will be burnt and black by the end.
  3. Remove the eggplants from the oven. Use a knife to make a slit in the skin so that the steam can escape. Leave for at least 15 minutes to cool. Peel and discard the skins and put the flesh into a colander. Squeeze with your hands to drain some of the bitter juices.
  4. Put the eggplant flesh, garlic, lemon juice, salt and 1/2 teaspoon of the sumac in a food processor, blender, or mixing bowl if using a stick blender. Pulse a few times to combine.
  5. Slowly pour the olive oil into the blender, pulsing all the while so it incorporates and thickens the dip.
  6. Transfer the dip to a wide serving bowl and sprinkle over the remaining 1/2 teaspoon of sumac, followed by all of the parsley. Drizzle a little more olive oil around the edge and serve with warm toasted pita bread, crackers or vegetable crudites.

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Nutritional Information

Per Serving: Calories: 236 | Carbs: 25 g | Fat: 15 g | Protein: 6 g | Sodium: 18 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.