Roasted Mediterranean No-Seed Eggplant Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth roasted eggplant dip without seeds, blended with garlic, tahini, and lemon for a creamy Mediterranean appetizer. This Mediterranean vegetarian recipe (gluten free), ready in about 50 minutes, blends large eggplant, garlic cloves, and tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 150 cal/serving
Add this recipe to your weekly plan → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Pierce 1 large eggplant several times with a fork and place on a baking sheet. Roast for 35-40 minutes, turning halfway, until skin is charred and flesh is very soft.
  2. Step 2: Let the eggplant cool slightly, then slice in half and scoop out the flesh, carefully avoiding any large seeds to keep it no-seed.
  3. Step 3: Transfer the eggplant flesh to a food processor along with 3 garlic cloves, 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground cumin.
  4. Step 4: Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning with more salt or lemon juice if desired.
  5. Step 5: Transfer to a serving bowl, drizzle with a little olive oil, and sprinkle 2 tbsp chopped fresh parsley on top. Serve with warm pita or fresh vegetables.

Related recipes