Smoky roasted eggplant blends with tahini, yogurt, lemon, and garlic into a silky Levantine dip.
15 min prep 25 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soften the eggplants over embers or in a 220°C oven for 25 minutes.
Rest the eggplants in a covered container for 10 minutes.
Peel them and let the flesh drain in a sieve for 5 minutes.
Mash the eggplant with tahini, yogurt, lemon juice, garlic, and salt.
Spread the mixture on a serving plate.
Drizzle with olive oil and sumac, then serve with pita.
💡 Tip: Resting the roasted eggplants in a covered bowl makes them easier to peel.
🍽️ Serving suggestion: Serve as a meze with olive oil, sumac, and warm pita.
~185
kcal calories
5
g protein
12
g carbs
13
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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