Over the last few weeks, I’ve noticed the sun shining just a bit more golden, and the mornings turning just a little more crisp. Autumn’s official welcome is still a few weeks away, but there are signs it’s inching closer every day. With that in mind, I’m trying to lean in and embrace these last few weeks of summer with as much enthusiasm as I can. Being in Chicago, that means lots of days spent at the lakefront with friends.
We’re big on packing snacks for nibbling between dips in the water, and nothing hits the spot quite like a good cracker, chip, bread, and dip combination. My farmers market still has eggplant showing up every once in a while, so I leaned into a grilled and charred eggplant dip, topped with sesame chili oil. It packs perfectly, is packed with flavor, and is best eaten by the water—though that part’s optional.
Ingredients You’ll Need for this Charred Eggplant Dip
With a few simple ingredients, this dip comes together in the most flavorful way.
Eggplants. Look for firm, glossy ones with smooth skin—they’ll char and soften more evenly.
Olive oil. Don’t skimp here—this is what gets those deep golden-brown bits.
Tahini. Adds richness and a subtle nutty depth to the finished dip.
Garlic. Just one clove goes a long way once the eggplant is blended in.
Lemon juice. Brightens everything and balances the smokiness.
Chili oil. For heat and a glossy finish. Use store-bought or homemade.
Sesame seeds. A little crunch and nuttiness on top.
Cilantro. Or swap in parsley or dill, whatever you have on hand.
How to Prepare the Eggplant
Eggplant can be a divisive vegetable—but prepared properly, it’s genuinely delicious, serving as a great blank canvas for other flavors and ingredients. The key here is getting a real char, to build a bit of smoky flavor.
- First, halve the eggplants and dry them completely. Poke holes into the skin side with a fork or knife—this lets steam escape as they cook face-down. Then oil generously. I know we all want to go easy on oil, but it really does make the difference in getting those golden-brown bits.
- Bake at a high heat for 45–60 minutes, until the eggplants look very soft and sunken in. Once cooled, peel off the skin and add the flesh to a food processor with the remaining ingredients.
- This is where you can customize to your own taste. I use tahini, but I’ve also made a version of this dip with sour cream for a brighter, creamier flavor. Yogurt, your favorite spices, or fresh herbs all work beautifully too.
What to Serve With This Charred Eggplant Dip (and a Few Other Favorites)
If you’re making this ahead of time—which you absolutely can—prepare the eggplant portion first and store it in the fridge for up to three days. Add the sesame chili oil right before serving.
To finish, I like fresh herbs like cilantro, though parsley or dill work just as well. Serve with charred flatbread or pita chips, and trust me: These last few weeks of summer are about to feel even better. If you’re gathering people around the table, here are a few other recipes that pair beautifully with this dip:
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Charred Eggplant Dip With Sesame Chili Oil
- Total Time: 1 hour
- Yield: 4 1x
Description
An easy summer dip with spicy flavor.
Ingredients
- 2 large eggplants, halved
- 2 – 3 tbsp olive oil
- 1 head garlic, halved
- 2 tbsp tahini
- juice of 1 lemon
- salt and pepper to taste
- 1/4 cup chili oil of choice
- 1 tbsp sesame seeds
- fresh herbs and sesame seeds for garnish
Instructions
- Prepare the eggplants and garlic. Preheat oven to 425 degrees F. For the garlic, half the whole head and drizzle with olive oil in the middle. Wrap in foil and place on a sheet tray. For the eggplants, half lengthwise, sprinkle with salt, and lay on top of a hand towel for 15 minutes. Poke the skin side with a fork or knife a few times. Press any water out, then place face down on sheet tray. Bake for 45 – 60 minutes until the eggplants are golden on the bottom and sunken. Remove from oven and let cool.
- To prepare the dip, add all of the ingredients except the chili oil and sesame seeds to a food process and blend until smooth. Taste and adjust salt as needed.
- To serve, add the dip to a bowl. Heat the chili oil in a small pan on medium heat for about 5 minutes. Remove from heat and add the sesame seeds. Drizzle over the eggplant dip, top with fresh herbs. Enjoy!
- Prep Time: 15
- Cook Time: 45
