I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down.
Eggplant, red onion, garlic and red bell peppers roasting in the oven… Imagine the smell in my kitchen!!

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…

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
Ingredients
- 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
Instructions
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- 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.
- 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.
- Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita bread.
Nutrition
Adapted from Ina Garten’s Roasted Eggplant Dip.
doris furlotte
Made this today and it is awsome!!Thank you. Also made your Maple Dijon to use on a Farrow salad, also very tasty. Will for sure be trying other recipes, have plenty tagged.
Aysegul Sanford
YAY! This is music to my ears Doris. Thank you!
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??
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.
Lauren
Wonderful! Thank you!
Aysegul Sanford
Okay. The recipe is in the blog post. Let me know if I can help you in any way.
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!
Aysegul Sanford
A great collection of dips.
You are so sweet.
Thank you!
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!
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!
Cheers.
Ice
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 🙂
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. – Ice
Gülçin Toker
Very delicious….
Luanna Grace
This looks yummy! I’ll save the recipe for when our eggplant seedlings in the garden present us with their bounty.
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!
Sarah T.
Looks delicious and healthy! Can’t wait to try it!