Eggplant and Sesame Dip

The inspiration of this dish is undoubtedly the Baba Ganouj, the ingredients being pretty much the same. The need to use the eggplant to make an appetizer, along with urge to make something different than the usual hummus or the eggplant dip I always make, is what had this going.

Later I found out there is indeed something very similar to this Mediterranean dish called the Mutabbal or Mutaboul. Baba Ganouj does not use Tahini, while Muttabal does and both use char grilled eggplant. So there is the little history of my dish. What seemed like a new combination of flavor for us, is actually a well established recipe elsewhere.

I did not have Tahini. So I toasted the sesame seeds ever so lightly until they turned pale golden, and threw them in with the smokey eggplant pulp, garlic, lemon juice and olive oil in the blender. Within a few minutes I had a creamy and a very flavorful spread.

Garnish with whatever you want. I have used Italian parsley, which definitely adds layer of fresh flavor and sumac. Pine nuts, pomegranates, almonds work well too.

Hummus have been left behind. This is our current favorite right now.

Eggplant and Sesame Dip


  1. 1 large American Eggplant
  2. 1/4 cup sesame seeds
  3. 3, medium sized garlic cloves
  4. salt to taste
  5. freshly squeezed juice of 1/4 lemon (a little less than 1/8 cup), or adjust amount to taste
  6. Extra Virgin Olive Oil, about 3 tablespoons, and more to drizzle
  7. freshly chopped flat Italian parsley
  8. sumac for garnish, optional
  9. crushed red pepper for garnish, optional

  10. Method:

    Slice eggplant vertically, brush both sides with olive oil (or any vegetable oil) and grill or broil (if using indoor oven: Broil for about 45 – 60 minutes) until flesh of eggplant is tender.

    While eggplant is cooking, very lightly toast the sesame seeds on a skillet over stove top until they are just about pale golden. Immediately remove from skillet, set aside and let cool.

    Remove eggplant in a bowl and cover it for about 15 minutes and scoop out the flesh. Covering it loosens the flesh and makes it easier to make clean scoop of the eggplant.

    Combine cooked eggplant, toasted sesame seeds, salt, lemon juice and garlic in a food processor or a good blender and process it while you add the olive oil to the mix. When done it should be a fluffy smooth mix.

    Remove to a serving bowl. Drizzle more olive oil and garnish with sumac crushed red pepper and chopped parsley (or anything of your choice – pine nuts, almonds pomegranates, your choice of herbs…)

    Chill in refrigerator or serve at room temperature, with crudites, or bread/naan/pita or crackers.

    Preparation Time: 10 minutes
    Cooking Time: 30-60 minutes
    Difficulty Level: Easy

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