Roasted Eggplant Dip


1 large purple eggplant (or 2 or 3 small ones)

1 or 2 whole bulbs of garlic

2 tbsp. tahini

¼ tsp. kosher salt

¼ cup fresh lemon juice


  1. Preheat oven to 425 degrees.
  2. Wash the eggplant and rub it with olive oil. Place on a parchment or foil-lined baking sheet.
  3. Cut the top ¼ from the garlic bulb. Place it on a square of aluminum foil and drizzle with a little olive oil and a sprinkle of salt. Wrap tightly and place on the baking sheet with the eggplant.
  4. Bake for about 45 minutes to 1 hour until the eggplant is soft.
  5. It will appear like a deflated balloon!
  6. Remove from oven and allow to cool.
  7. Scrape the flesh from the eggplant into the bowl of a food processor. Squeeze the garlic from the skins.
  8. Add tahini and lemon juice.
  9. Taste and adjust for seasoning.
  10. Refrigerate for a few hours, if possible to let the flavours develop.
  11. Serve with crackers or toasted pita wedges.