Roasted Vegetable Dip with Tahini

I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down.

If you know what I mean…

Eggplant, red onion, garlic and red bell peppers roasting in the oven… Imagine the smell in my kitchen!!

Roasted Vegetable Dip with Tahini


Being Turkish, sesame paste or tahini was a staple in our household. I know people who mix tahini in some of their breakfast, lunch and even dinner dishes.
I love it not only because it is a superfood packed with healthy fats but also it is full of antioxidants and Omega 3 fatty acids. It adds a great flavor to any dish. Best of all its gluten-free…

Roasted Vegetable Dip with Tahini

This tasty dip is a fantastic choice for entertaining. On this particular occasion I served them with pita bread chips but it can also be served with baby carrots, cucumber slices or any other vegetable you like.

If I am not using it as a dip, I sometimes use it as a spread when I make sandwiches for my husband. It immediately elevates the taste of the meat I am using in the sandwich. If you want to do that I recommend that you use an airtight jar and consume it in the next 5 to 6 days.

Make sure to open up a bottle of your favorite white wine. I promise you will like it.


Roasted Vegetable Dip with Tahini

Roasted Vegetable Dip with Tahini

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: Dip
  • Cuisine: American


  • 2 medium-sized eggplants, with skin on and cut into small cubes
  • 1 red bell pepper, seeded and cut into smaller pieces
  • 1 red onion, peeled and chopped into big chunks
  • 3 cloves of garlic, peeled
  • 3 tablespoons of olive oil
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons of tahini
  • 3 tablespoons Italian parsley, chopped – divided
  • Pita bread, to serve with


  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place the eggplant, bell pepper, onion, and garlic in the baking sheet. Drizzle it with olive oil and sprinkle it with salt and pepper. Give it a gentle toss. Bake for 35-40 minutes, making sure to give it a toss halfway through the baking. Let it cool for 5 minutes.
  3. Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of the parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
  4. Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita bread.


  • Serving Size: 6 servings

Adapted from Ina Garten’s Roasted Eggplant Dip.

Add a comment...

Your email is never published or shared. Required fields are marked *

  • Sarah T. - Looks delicious and healthy! Can’t wait to try it!ReplyCancel

  • Luanna Grace - This looks yummy! I’ll save the recipe for when our eggplant seedlings in the garden present us with their bounty.ReplyCancel

    • Ays - Oh wow, great Luanna! Eggplant is the star of this recipe. I can only imagine how delicious it would be with home grown, fresh eggplants. Enjoy!ReplyCancel

  • Gülçin Toker - Very delicious….ReplyCancel

  • Carolyn - My busy schedule keeps me from commenting on your posts like I should, but I just want to say WOW to everything you’re doing on here!!! Helpful, chic and beautiful on every page! You have such great talent. I was just staring blankly at the jar of tahini in my fridge earlier today and you solved my problem 🙂ReplyCancel

    • Aysegul Sanford - Carolyn,

      Thank you for the great compliments about my blog. I really like it.
      How did the dip turn out?
      Let me know…
      Thanks again.. Cheers. – IceReplyCancel

  • Lauren - Made this today to go along with some other finger foods as an appetizer for a dinner with friends. So good! Enjoying it now with a cup of white wine because I just couldn’t resist. And I normally do not like eggplant dips!

    Thanks for the recipe!ReplyCancel

    • Aysegul Sanford - Hi Lauren,
      I am glad to hear that it worked out well. I love this dip.
      It goes so well as a spread for sandwiches.
      Thanks for stopping by!
      Happy holidays!

  • Lori @ Foxes Love Lemons - Hi Ice! Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a dip recipe roundup today on Foxes Love Lemons. Have a great day!ReplyCancel

  • Lauren - I pinned this a several years ago because I loved it so much. Now i am not seeing the recipe.. Is this just me??ReplyCancel

    • Aysegul Sanford - Hi Lauren,
      No, it is not you. I just switched to a new theme and some recipes disappeared. We are working on rectifying the issue. The recipe should be up in a couple of hours.
      I am so sorry for the inconvenience.ReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
Meanwhile, if you make one of my recipes please use the hashtag #flprfeats so that I can see it. If you want to follow along with what I am up to on a daily basis you can follow me on Instagram and Facebook.