smoky eggplant dip
The first weeks in a are always about comparisons: The living room is smaller; the kid’s room is a little bigger. Our room is narrower and contains only one closet that we must share (uh-oh) but also maybe six inches longer, and in those inches, we no longer routinely stub our toes on our dressers while fumbling around in the morning like the old people we’ve unfairly become. The gets less natural light, but for the strangest reason: a massive leafy oak tree outside, something I’ve walked by at the sidewalk level for over five years and never noticed. What is this, Brooklyn or something?
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Toasted Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium eggplants (about 1 pound each)
- 2 tablespoons olive oil, divided
- 1 teaspoon coarse or kosher salt, or to taste
- 6 tablespoons tahini (sesame seed paste), well-stirred if a new container
- 2 garlic cloves, peeled and minced or pressed
- Juice of 1 lemon, plus more to taste, if desired
- Pinch of cayenne or aleppo pepper
- Pinch or two of ground cumin
- 2 tablespoons well-chopped flat-leaf parsley, divided
- Toasted sesame seeds or za’atar for garnish