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smokey eggplant dip - creamy fall appetizer

Smokey Eggplant Dip

  • Author: Suruchi Avasthi


Inspired by muttabal, this creamy dip is perfect with pita.


  • 2 medium-sized eggplants, sliced in half lengthwise
  • olive oil
  • 2 teaspoons smoked paprika
  • salt and pepper
  • 2 large stems of fresh thyme, leaves removed
  • 2 heads of garlic, sliced in half
  • 2 tablespoons tahini
  • 3 tablespoons creme fraiche or sour cream
  • 1 teaspoon toasted cumin, freshly ground
  • juice of 1 lemon
  • salt and pepper to taste
  • to garnish: olive oil, smoked paprika, toasted pine nuts


  1. Preheat oven to 425 degrees F. Line a sheet tray with parchment.
  2. Place eggplant halves cut side facing up. Drizzle heavily with olive oil, spices, and thyme. Place garlic halves cut side down on the sheet tray. Place tray in oven and bake for 30-35 minutes, then flip eggplants to be cut side down, and bake for another 25-35 minutes until eggplant is very soft and skin is charred. Remove from oven and let cool.
  3. Once eggplant is cooled, remove the skin. It’s okay if some pieces of charred skin are left. Add eggplant to a food processor with the cloves of garlic squeezed out from the roasted and sliced halves, and the rest of the ingredients. Blend until smooth, taste and adjust as needed.
  4. Pour dip into serving bowl and top with desired toppings. Enjoy!