This smoky, rich and creamy dip is perfect with some grilled pita bread and fresh vegetables.

Difficulty: 1/5

Prep time: 15 min

Cook time: 1 h

Serves: 4-6


  • 3 Chinese eggplants
  • 250 ml canola oil or sunflower oil
  • 2 tablespoons of minced garlic
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • Salt and pepper
  • Fresh pita – toasted
  • Fresh vegetables – not toasted


  1. Roast the eggplants whole directly on the cooking grates for 1 hour at 350°F (177°C) until they are tender and the skin begins to crack and flake.
  2. Remove from the grill and let cook.
  3. Slice the eggplants in half and scoop out the insides. Transfer to a food processor to blend.
  4. Add lemon juice, garlic, tahini, salt, pepper, and begin blending.
  5. Slowly add the oil while blending to allow it to emulsify.
  6. Once blended transfer to a bowl, top with a drizzle of olive oil and garnish.
  7. Serve with toasted pita bread and fresh vegetables.

Chef Jeremy.