Roasted Eggplant Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Roast eggplants whole

Prick each eggplant several times with a fork to prevent bursting. Place the whole eggplants on the prepared baking sheet and roast on the middle rack until the skin is collapsed, charred in spots and the flesh is very soft when pressed, 30–45 minutes depending on size. Turn the eggplants once about halfway through roasting for even cooking.

Cool and drain

Remove eggplants from oven and let cool for 10–15 minutes until they are safe to handle. Cut off the stem end, slice open lengthwise and scoop the soft flesh into a fine-mesh sieve or colander set over a bowl. Let sit 10 minutes to drain excess liquid and scoop out additional liquid with a spoon if needed. Discard skins.

Mash and combine

Transfer the drained eggplant flesh to a medium mixing bowl. Add 2 tablespoons extra-virgin olive oil, minced garlic, tahini, lemon juice, ground cumin, smoked paprika, salt, and black pepper. Mash and mix with a fork or potato masher until mostly smooth with a few small chunks (or puree briefly in a food processor for a silkier dip).

Adjust consistency and seasoning

If the mixture is too thick, stir in up to 1 tablespoon water (or olive oil) at a time until you reach the desired consistency. Taste and adjust salt, lemon, or tahini as needed. If you like heat, stir in the red pepper flakes.

Finish

Transfer the dip to a serving bowl. Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle chopped parsley on the surface.

Scatter pomegranate seeds and toasted pine nuts or walnuts over the dip for color and texture just before serving.

Serve warm or at room temperature with pita bread, flatbreads, crackers, or vegetable crudités. The dip keeps covered in the refrigerator for up to 4 days; bring to room temperature and stir before serving.