An easy-to-make eggplant dip. Perfect for spreading on sandwich bread, or enjoying as a dip with veggies, pita, or crackers.
Preheat the oven to 425F. Line a baking sheet with parchment paper (optional). The parchment paper makes for easy clean up.
Drizzle the oil over the flesh of the halved eggplant (1 tablespoon for each half). Evenly sprinkle the spices over the flesh. Flip the eggplant so the flesh faces down on the baking sheet. Roast the eggplant (uncovered) for 35-40 minutes, until the skin is soft and easily shrivels when poked.
Once the eggplant is cool enough to touch, spoon the flesh into a medium-size bowl. Leave any excess water behind in the skin.
Add the tahini, lemon juice, and garlic clove to the bowl.
Use an immersion blender (or a food processor should also work, or a fork for a chunky dip) to combine and puree the ingredients. Taste the dip and add more salt to taste. I like to drizzle more olive oil over the dip once it's in the storage container (or a bowl, if serving immeadiately).
Store the dip in the fridge, in an air-tight container, for up to 4 days. Serve the dip with veggies, crackers, toasted pita, or spread over bread or a wrap.
I recommend making this salad dressing with your leftover tahini.