Eggplant Dip with Za’atar Oil

Commonly known as Babaganoush, our eggplant dip is excellent with our Healthy On You® While my Za’atar Gently Weeps Middle Eastern spice blend.

This dip can be found in any Middle Eastern restaurant and is perfect for all seasons because it is so light, healthy and delicious! You can grill the whole eggplants with hickory wood chips for that true smoky flavor but roasting it is just as good and you can still get the smoky flavor by adding a touch of liquid smoke to the dip as the final step before adding the za’atar oil.

The za’atar oil makes this dish come alive Add the oil right before serving for the best taste and store what you aren’t serving at that time in the refrigerator. It lasts for about one week. When ready to serve, simply drizzle the za’atar oil all over.


For the Eggplant Dip

  • 2 large
    eggplants, sliced lengthwise
  • ¼ cup
    tahini paste
  • 2 tbsp
    lemon juice
  • 1 clove
    garlic, minced
  • 1 tsp
    sea salt
  • ½ cup
    sliced cherry tomatoes
  • chopped fresh parsley leaves

For the Za'atar Oil

Preheat oven the 425˚F

  1. Rub the cut side of the eggplants with olive oil and place on a lined baking sheet.
  2. Bake in the oven for 60 minutes until super tender. Remove from the oven and allow to cool to the touch.
  3. In the meantime, make the Za'atar Oil: in a small bowl combine all the ingredients for the za'atar oil. Whisk vigorously to combine. Allow the flavors to come together at room temperature while the eggplant bakes.
  4. Scoop out the contents of the eggplant into a food processor bowl (you can use a regular large bowl and hand mix also.)
  5. Add the tahini, garlic and 1 tsp sea salt. Process for 30 seconds or whisk vigorously for two minutes until well combined. It's ok if it's slightly lumpy but you should get it a smooth as you can by hand.
  6. Drizzle the desired amount of Za'atar oil over the eggplant dip. Garnish with freshly chopped parsley and sliced cheery tomatoes. Serve room temp.
Samantha Binkley