(Rough, creamy, deeply roasted — this is dip with soul.)
This isn’t your smooth, factory-style spread. This dip has texture, roasted edges, and visible garlic you can taste. Charred eggplant and slow-roasted garlic come together with olive oil and lemon for something smoky, rich, and unapologetically rustic.
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📝 Ingredients (serves 4–6): • 2 medium eggplants • 1 whole garlic bulb • 3 tbsp olive oil • 2 tbsp tahini (optional for extra creaminess) • 1 tbsp lemon juice • Salt to taste • Optional: toasted pine nuts or herbs for topping
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🔥 Instructions: 1. Roast the vegetables: Prick eggplants with a fork. Wrap garlic bulb in foil. Roast both at 400°F (200°C) — eggplant for ~40 min until collapsed; garlic for ~30 min until soft. 2. Scoop & mash: Scoop eggplant flesh into a bowl. Squeeze in the roasted garlic. Add olive oil, lemon juice, tahini (if using), and salt. Mix roughly with a fork or spoon — keep the texture uneven and honest. 3. Serve rustic: Spoon into a rough ceramic bowl. Drizzle more olive oil on top. Scatter pine nuts if you like. Tear bread, dip messy, enjoy loud.
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