Authentic Eggplant Tahini Dip Recipe – Easy Middle Eastern Mezze

Last Updated on 3 months by Neha Deshmukh

Authentic Eggplant Tahini Dip Recipe – Easy Middle Eastern Mezze

Hey everyone! If you’re anything like me, you’re always on the lookout for dips that are bursting with flavour, super easy to make, and perfect for sharing (or, let’s be honest, enjoying all by yourself!). This Eggplant Tahini Dip – also known as Baba Ghanoush – is exactly that. I first made this years ago when a friend brought it to a potluck, and I’ve been hooked ever since. It’s a staple in Middle Eastern cuisine, and honestly, once you try it homemade, you’ll never go back to the store-bought stuff.

Why You’ll Love This Recipe

This dip is seriously addictive. It’s smoky, creamy, tangy, and just incredibly satisfying. Plus, it’s surprisingly simple to whip up, even if you’re not a seasoned chef. It’s a fantastic appetizer, a delicious side dish, or even a light lunch with some warm pita bread and fresh veggies. Trust me, this recipe is a winner!

Ingredients

Here’s what you’ll need to create this magic:

• 3 medium eggplants
• 2 cloves garlic
• 2 tbsp tahini paste
• 2 tbsp thick yogurt
• Salt to taste
• ½ lime juice
• Olive oil as needed
• Sumac for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Tahini Paste: This is key. Look for a good quality tahini that’s smooth and runny, not dry and separated. The flavour really shines through, so don’t skimp here. I usually find brands from sesame seed specialists are best.
• Yogurt: I prefer using thick Greek yogurt for this recipe. It adds a lovely tang and creaminess. If you only have regular yogurt, you can strain it through cheesecloth for a few hours to thicken it up.
• Sumac: This is a little gem! It’s a tangy, lemony spice made from dried sumac berries. It adds a beautiful colour and flavour to the dip. You can usually find it in Middle Eastern grocery stores or online. Don’t skip it – it really elevates the dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 200°C (392°F).
2. Halve the eggplants lengthwise and place them face-down on a baking sheet. Drizzle generously with olive oil and sprinkle with salt.
3. Bake for 35-40 minutes, or until the eggplants are wonderfully tender. For a bit of extra smokiness, pop them under the grill for the last 5 minutes to get a slightly charred texture.
4. Once cooled enough to handle, scoop out the eggplant pulp into a blender or food processor.
5. Add the garlic, tahini paste, yogurt, salt, and lime juice. Blend until everything is beautifully smooth and creamy.
6. Transfer the dip to a bowl, drizzle with a generous swirl of olive oil, and sprinkle with sumac.

And that’s it! Seriously, how easy was that?

Expert Tips

• Don’t be afraid to really get a good char on the eggplant skin – that’s where a lot of the smoky flavour comes from.
• Taste as you go! Adjust the salt and lime juice to your liking.
• For an extra smooth dip, you can peel the skin off the eggplant before blending, but I usually leave it on for added texture and nutrients.

Variations

Want to make this dip your own? Here are a few ideas:

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works really well!
• Spice Level Adjustment: My friend, Sarah, loves a little kick, so she always adds a pinch of chili flakes to the blender. Feel free to do the same!
• Serving Style: Some people prefer a super smooth dip, while others like a bit of texture. You can adjust the blending time to achieve your desired consistency.
• Regional Variations: Lebanese Baba Ghanoush often includes chopped parsley and a bit more lemon juice, while Turkish versions sometimes incorporate walnuts. Feel free to experiment!

Serving Suggestions

This dip is incredibly versatile. Here are a few of my favourite ways to serve it:

• With warm pita bread for dipping.
• Alongside a colourful platter of fresh vegetables like carrots, cucumber, and bell peppers.
• As part of a mezze spread with hummus, falafel, and other Middle Eastern delights.
• Spread on toast for a flavourful breakfast or snack.

Storage Instructions

Leftovers? Lucky you! This dip will keep in an airtight container in the refrigerator for up to 3 days. The flavour might even develop a little more over time.

FAQs

Let’s answer some common questions:

• What is the best type of eggplant to use for this dip? Globe eggplants are the most common and work perfectly well. However, you can also use Japanese or Italian eggplants – they tend to be a bit sweeter and have fewer seeds.
• Can I make this dip ahead of time? Absolutely! You can make it a day or two in advance. The flavours will meld together beautifully.
• How can I adjust the tanginess of the dip? Simply add more or less lime juice to taste.
• What is sumac and where can I find it? Sumac is a tangy, lemony spice made from dried sumac berries. You can find it in Middle Eastern grocery stores or online.
• Can I grill the eggplant instead of baking it? Yes, definitely! Grilling will give it an even smokier flavour. Grill the eggplant halves over medium heat for about 15-20 minutes, turning occasionally, until tender and charred.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!