Eggplant & Tahini Dip

There are some who’d disagree, but you can only eat so much hummus before it becomes a little…blah. So what else can you do with that jar of tahini collecting dust on the pantry shelf? Put down the can of chickpeas and pick up a plump, purple eggplant instead. Baked to a tender finish and blended with tahini and seasonings, eggplant makes a hearty, healthy dip for dunking fresh-chopped veggies, crackers or bread—or try it as a spread with your favorite sandwich.

Eggplant-Tahini Dip

Eggplant &Tahini Dip

Serves 2


1 baked eggplant, sliced
Extra virgin olive oil
Juice of 1 lemon
2 Tbsp. tahini or ground sesame seeds
Cayenne pepper or red pepper flakes, to taste
¼ cup (or to taste) fresh parsley, chopped


  1. Preheat oven to 325 degrees F.
  2. Arrange eggplant slices on baking sheet; drizzle with olive oil (be generous to avoid risk of burning!). Bake for 8-10 minutes, until lightly browned. Remove from oven.
  3. Combine all of the ingredients into a high-speed blender or food processor and blend toyour preferred dip/spread consistency.
  4. Garnish with fresh parsley.
  5. Serve warm or chilled.


About Maura Knowles

“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.

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