Mediterranean Roasted Eggplant Dip
Featuring Picual SELECT Extra Virgin Olive Oil
Bold, savory, and deeply satisfying, this Mediterranean Roasted Eggplant Dip highlights the expressive character of SELECT Picual. Roasted eggplant blends into a silky base with tahini, lemon, and warm spices, while Picual’s vibrant green notes—tomato leaf, fresh herbs, and black pepper—bring structure and energy to every bite.
Mediterranean Roasted Eggplant Dip
Fustini’s
8
10 minutes
45 minutes
Finished with an extra drizzle of olive oil and a touch of smoked sea salt or balsamic glaze, this dip is made for gathering: scooped up with pita, paired with crisp vegetables, or set at the center of the table for everyone to enjoy.
Ingredients
- 2 medium eggplants
- 2 Tablespoons tahini
- 2–3 Tablespoons Medium Select Extra Virgin Olive Oil, plus extra for drizzling
- 2 Tablespoons lemon juice
- 1 garlic clove, minced
- ½ teaspoon Alderwood Smoked Sea Salt
- ¼ teaspoon ground cumin
- Optional finish: drizzle Organic Balsamic Glaze
- Optional garnish: toasted pine nuts
Directions
- Roast eggplants at 400°F until skins collapse and flesh is very soft (about 30–40 minutes).
- Cool, then scoop out flesh into a bowl.
- Add tahini, lemon juice, garlic, salt, cumin, and 2–3 tbsp olive oil.
- Blend until smooth in a food processor or blender.
- Transfer to a serving bowl and drizzle with extra olive oil.
- Finish with a pinch of Alderwood Smoked Sea Salt and a light drizzle of balsamic glaze if desired.
- Serve with veggies, pita chips, or crackers.
Leave a comment