• Susie Csorsz Brown

Creamy Eggplant Dip with Tahini and Yogurt

This is not baba ganoush. This is not hummus. It’s not really a cross between the two, either. It’s just a lovely mostly-hands-off dip that is appealing to kids and adults alike. The Aleppo gives it just a little heat, and the walnuts a nice toasty flavor. I should mention, though, like all eggplant dips, the color is not exactly beautiful but the taste will win you over.

Creamy Eggplant Dip with Tahini and Yogurt

Original recipe by: The first mess


1 medium-large eggplant or 3 Japanese eggplants 1/4 cup walnut halves, toasted 1/4 cup tahini 1/3 cup thick yogurt of choice 1-2 tablespoons red wine vinegar 3/4 teaspoon ground cumin 1 clove garlic, peeled and chopped 1/2 teaspoon ground Aleppo chili sea salt & ground black pepper, to taste

To garnish lemon zest extra Aleppo chili extra chopped walnuts finely chopped parsley olive oil


Preheat the oven to 400 degrees F and line a baking sheet with parchment or foil. Drizzle the foil with a bit of olive oil.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Bake eggplant until quite soft and wrinkly on the exterior, about 45 to 60 minutes. Remove eggplant and let cool slightly.

In a food processor, pulse the walnuts until they are finely ground. To the food processor, add the tahini, yogurt, vinegar, cumin, garlic, chili, salt, and pepper. Scoop the soft flesh out of the cooled eggplant and transfer it to the food processor as well.

Run the food processor motor until you have a smooth dip, scraping the sides down if necessary. Adjust the dip for seasoning if necessary.

Serve the dip at room temperature with cut vegetables, pita chips, crackers, etc!

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