Smoky Eggplant Dip
Makes 4 to 6 servings
  • 2 medium eggplants (about 1 pound each)
  • 3 tablespoons tahini
  • ½ teaspoon kosher salt
  • 2 ounces feta cheese, crumbled
  • ½ teaspoon grated lemon zest
  • 3 teaspoons fresh lemon juice
  • ½ cup chopped fresh parsley
  • ½ teaspoon minced garlic
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon minced shallot (about ½ large shallot)
  • Ground black pepper
  • Mini naan bread and fresh vegetables, to serve
  1. Preheat oven to 475°. Line a rimmed baking sheet with foil. Lightly spray with cooking spray.
  2. Slice eggplants lengthwise and place, cut side down, on prepared pan. Bake until flesh is soft and skins are lightly charred, about 25 minutes. Scrape eggplant flesh onto a baking sheet lined with paper towels. Place in freezer to let cool, about 10 minutes.
  3. In the bowl of a food processor, add eggplant, tahini, and salt; process until slightly smooth. Transfer eggplant mixture to a medium bowl. Stir in cheese, lemon zest and juice, parsley, garlic, paprika, cumin, and 1 tablespoon oil.
  4. Transfer dip to a serving dish. Top with remaining 1 tablespoon oil and minced shallot. Sprinkle with black pepper. Serve with naan bread and vegetables.
Recipe by Taste of the South at