Photo of Smoky Eggplant Dip by WW

Smoky Eggplant Dip

Total Time
1 hr
10 min
40 min
Whole eggplants cook on the grill until the skins are charred and the whole fruit starts to collapse—rendering the inside flesh soft, slightly smoky, and buttery. The resulting garlicky, tahini-rich dip goes well with crudités or pita chips. If you have fresh mint on hand, chop some up and sprinkle it on top of the dip along with, or instead of, fresh parsley.


Cooking spray

4 spray(s)


2 medium, 14 to 16 oz each


¼ cup(s)

Extra virgin olive oil

1½ tbsp(s), divided

Fresh lemon juice

1½ tbsp(s)


1 large clove(s), grated

Kosher salt

¾ tsp(s)

Ground cumin

½ tsp(s)

Fresh parsley

1 tbsp(s), chopped


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Pierce eggplants a few times with tip of knife. Transfer eggplants to grill and close lid. Cook eggplants, turning once or twice, until very tender when pierced with knife, 40 to 45 minutes. Transfer eggplants to cutting board. Holding eggplants with tongs, cut each in half lengthwise. Let cool for 10 minutes.
  3. Into food processor, scoop eggplant flesh. (Discard skins.) Add tahini, 1 tbsp oil, lemon juice, garlic, salt, and cumin and pulse until almost smooth. Transfer dip to bowl. Drizzle with remaining 1⁄2 tbsp oil and sprinkle with parsley.
  4. Serving size: 1⁄4 cup dip