Smoky Eggplant Dip


  • 1 medium eggplant
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 1 small lemon, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons tahini
  • 1/4 teaspoon smoked sea salt
  • Black pepper to taste
  • 1 cup California Black Ripe Olives, sliced


  1. Preheat oven to 400 F.
  2. Spray a baking dish with non-stick cooking spray. Trim ends of eggplant and slice in half lengthwise. Place cut side down on a baking dish. Drizzle with 1 teaspoon olive oil. Place in oven on top rack and roast for about 30-35 minutes, until eggplant is very soft to the touch.
  3. Remove from oven and allow to cool slightly. Scoop out the flesh of the eggplant with a spoon into a blender.
  4. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, and sea salt. Process just until smooth. Season with black pepper as desired.
  5. Remove dip from the blender and place in a medium bowl. Stir in sliced olives. Serve immediately or chill until serving time.
Recipe by:

Sharon Palmer