A roasted eggplant dip with olive oil, lemon, garlic and cumin—without tahini.
This is a roasted eggplant dip intentionally made without tahini, yogurt, cream cheese or mayonnaise. Ordinary oven roasting provides roasted flavor but does not justify calling the dip smoky.
Do you need to salt eggplant first?
Not for this recipe. Thorough roasting and a short gravity drain after cooking are the more important steps.
Drain, do not squeeze
Let free liquid drain naturally for 10–20 minutes. Do not squeeze the eggplant dry.
If it is watery
Add more well-roasted, naturally drained eggplant first. See How to Fix a Watery Dip.
Storage
Use the central storage guide.
Recipe card
Eggplant Dip Without Tahini: Creamy & Easy
Prep: 10 min · Cook: 50 min · Total: 75 min · Yield: About 2 cups
Ingredients
- 2 medium globe eggplants, about 2 lb / 900 g total
- 3 tbsp extra-virgin olive oil, divided
- 1 1/2 tbsp fresh lemon juice
- 1 small garlic clove
- 1/4 tsp ground cumin
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- Optional: 2 tbsp chopped fresh parsley
Instructions
- Heat oven to 425°F / 220°C.
- Halve eggplants lengthwise, brush cut sides with 1 tbsp oil total and place cut-side down on parchment.
- Roast 35–50 minutes until completely soft and collapsed.
- Cool and scoop flesh into a colander; drain visible free liquid naturally for 10–20 minutes without squeezing.
- Process with 2 tbsp olive oil, lemon, garlic, cumin, salt and pepper. Add the remaining tablespoon oil only if desired.
