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Roasted Eggplant Dip

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Roasted Eggplant Dip

Roasted Eggplant Dip
Julie Toy
Provided by:
total prep


  • Eggplant Dip:
  • 2 eggplants (about 2 pounds total)
  • 1 head garlic, separated into cloves
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons tahini
  • 3 tablespoons chopped fresh flat leaf parsley
  • 2 tablespoons fresh lemon juice
  • Pita Chips:
  • 3 pita breads, split horizontally in half
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat leaf parsley
  • Salt and freshly ground black pepper


  • For the eggplant dip:
  • Preheat the broiler on high.
  • Prick the eggplants all over with a knife and rub them with 1 tablespoon of oil. Season with salt and pepper.
  • Place the eggplants and garlic cloves on a foil-lined baking sheet and place under the broiler until the eggplants are charred all over, rotating for 8 minutes, and the garlic is golden, about 2 minutes.
  • Set the eggplants and garlic aside to cool.
  • Remove and discard the skin from the eggplants and garlic.
  • Cut the eggplants in half lengthwise.
  • Chop the eggplant pulp and garlic to form a coarse puree and place in a large bowl.
  • Stir in the tahini, parsley, lemon juice, and remaining 2 tablespoons of olive oil.
  • Season to taste with salt and pepper.
  • Meanwhile, for the pita chips:
  • Preheat oven to 375F.
  • Cut each pita half into wedges and arrange the wedges evenly over 2 large baking sheets.
  • Brush the pita wedges with the olive oil and sprinkle with the parsley, and with salt and pepper to taste.
  • Bake for 15 minutes, or until the pita wedges are crisp and golden.
  • Let the chips cool and serve with the eggplant dip.