Sumac-Sprinkled Tahini Eggplant Dip

A creamy, smoky eggplant dip enhanced with nutty tahini and topped with tangy sumac, perfect for a light mezze.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C) and prick the eggplant several times with a fork to prevent it from bursting. Place the eggplant on a baking sheet lined with parchment paper and roast for about 30 minutes or until the skin is charred and the flesh is tender. The eggplant should collapse slightly and be soft to the touch.
2. 2.
   Once the eggplant is cool enough to handle, peel off the charred skin, which should come away easily. If bits of skin stick to the flesh, use your fingers or a spoon to gently scrape them off. Place the roasted eggplant in a medium bowl and mash it with a fork until somewhat smooth but retaining some texture.
3. 3.
   Stir in the tahini, which adds a rich, nutty creaminess, followed by the lemon juice. The acidity of the lemon balances the bitterness of the tahini and enhances the sweet, smoky flavor of the eggplant. Mix well until all ingredients are fully incorporated.
4. 4.
   Season the mixture with salt, starting with a pinch and adjusting to taste. Stir in the sumac and mix until it's evenly distributed, lending a tart, lemony note and a hint of vibrancy to the dip.
5. 5.
   Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired for added richness. Serve at room temperature with toasted pita or fresh vegetables. If the texture seems too thick, thin it out with a bit of olive oil or water until your desired consistency is reached.