Roasted Eggplant Dip with Tahini and Roasted Peppers

Our Roasted Eggplant Dip with Tahini and Roasted Peppers is a smoky, savory, and slightly sweet dip that's perfect for any occasion. Made with roasted eggplant, tahini, roasted red peppers, garlic, lemon juice, and cumin, this dip is easy to make and packed with flavor. Serve it with pita bread, crackers, or vegetables for a delicious and healthy snack or appetizer.

The origins of eggplant dip can be traced back to the Middle East, where it is a popular mezze dish. Eggplant dip is typically made with roasted eggplant, tahini, garlic, and lemon juice, and it can be flavored with a variety of spices, such as cumin, paprika, and coriander. Our version of eggplant dip is inspired by the classic Middle Eastern dish, but we've added a few of our own twists, such as roasted red peppers and fresh parsley, to give it a unique and flavorful taste.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 roasted eggplant
• 1/2 cup tahini
• 1/4 cup roasted red peppers
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1 tablespoon chopped fresh parsley

Instructions

1. In a food processor, combine all of the ingredients until smooth.
2. Season with salt and pepper to taste.
3. Transfer to a bowl and serve with pita bread, crackers, or vegetables.

Why It Works

• Roasting the eggplant intensifies its flavor and gives the dip a smoky taste.
• Tahini adds a creamy texture and nutty flavor to the dip.
• Roasted red peppers add a touch of sweetness and acidity to the dip.
• Garlic and lemon juice add brightness and acidity to the dip.
• Cumin adds a warm and earthy flavor to the dip.
• Fresh parsley adds a touch of freshness and color to the dip.