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Be sure to add the juice that oozes out of the eggplants as they cool—it’s full of rich, smoky flavor. Serve this dip warm, chilled, or at room temperature with crackers, pita wedges, or toast points.
Preheat oven to broil. Pierce eggplants several times all over with fork, and place on ungreased baking sheet. Broil 20–25 minutes, or until skins are browned and centers soft, turning occasionally. Transfer to bowl, and cool 10 minutes. Halve eggplants, and scoop flesh into food processor.
Meanwhile, toast cumin in small skillet over medium-low heat 2 minutes, or until fragrant, shaking constantly.
Pulse eggplant, cumin, cilantro, tahini, lemon juice, 4 tsp. olive oil, garlic, salt, and red pepper flakes in food processor 6 to 8 times, or until mixture forms coarse purée. Transfer to serving bowl. Drizzle remaining 2 tsp. oil over dip.
- Calories 174
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 7 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 707 mg
- Sugar Content 5 g