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Smoky Eggplant Dip

Prep Time:10 Minutes
Cook Time:45 Minutes

Nutritional Information

Smoked eggplant is easy and delicious.


  • 2 medium eggplants (about 1 pound each)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon coarse or kosher salt, or to taste
  • 6 tablespoons tahini (sesame seed paste), well-stirred if a new container
  • 2 garlic cloves, peeled and minced or pressed
  • Juice of 1 lemon, plus more to taste, if desired
  • Pinch of cayenne or aleppo pepper
  • Pinch or two of ground cumin
  • 2 tablespoons well-chopped flat-leaf parsley, divided
  • 2 oz Toasted sesame seeds or za’atar for garnish


  • 1. Preheat Egg to 350ºF with platesetter for indirect heat. Place whole eggplant on stainless steel grate and roast until soft and slightly charred on the outside. Peel skin off eggplant and place all ingredients in food processor and blend until smooth. Adjust seasoning with salt and olive oil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828