Chef Megan Mitchell

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Smoky Grilled Eggplant Dip with Chips and Veggies

Smoky Grilled Eggplant Dip with Chips and Veggies


  • 3 medium or 2 large Italian eggplants
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, to taste
  • 1/2 cup tahini paste
  • 1 small lemon, zest and juice
  • 2 garlic cloves
  • 2 tsp. cumin
  • Flat leaf parsley leaves, for garnish
  • Smoked paprika, for sprinkling
  • Sesame seeds, for garnish
  • 3 pitas
  • 1 English cucumber, sliced on a hard bias
  • Baby heirloom carrots with tops, cleaned and scrubbed
  • Baby heirloom tomatoes
  • Mixed olives


  1. Preheat your grill to 425℉.

  2. Cut the eggplants in half lengthwise and place on a sheet tray. Drizzle with EVOO and sprinkle with salt and pepper. Place on the grill, cut side down, and cook for 10 minutes. Flip and cook for another 10-15 minutes or until charred and tender.

    Remove and let cool slightly.

  3. At this point throw the pitas, lightly oiled, onto the grill and cook 1-2 minutes per side or until charred. Remove, let cool and cut into triangles.

  4. Once the eggplant is cool enough to handle scoop the flesh only, not the skin, into a food processor. Add in the tahini, lemon zest and juice, garlic, cumin and a pinch of salt and pepper. Blend until a chunky sauce forms. Taste for seasoning, adding more cumin, salt or pepper needed.

  5. Refrigerate for at least 1 hour to let the flavors absorb and the mixture to chill.

  6. Scoop into a shallow bowl, drizzle with a little more EVOO, a few parsley leaves, a pinch of paprika and some sesame seeds. Serve on a large platter with pita chips, sliced cucumber, carrots, tomatoes and olives.

    Recipe Courtesy of Megan Mitchell

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