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Spicy Eggplant & Labneh Dip with Maple Tahini Sauce

A delicious and healthy appetizer that combines the smoky flavor of roasted eggplant with creamy labneh and sweet maple tahini sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Dip
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggplants
  • 1 cup labneh (or Greek yogurt) Greek yogurt can be used as a substitute for labneh.
  • 2 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon cayenne pepper Adjust to taste.
  • Salt, to taste
  • Olive oil, for drizzling
  • Fresh herbs (like parsley or cilantro), for garnish Use fresh herbs for best flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplants in half and score the flesh with a knife. Brush the cut side with olive oil and sprinkle with salt.
  3. Place the eggplants cut side down on a baking sheet and roast for about 30-35 minutes, until the flesh is tender and slightly browned.
  4. Once roasted, scoop the flesh of the eggplant into a bowl and let it cool for a few minutes.
  5. Add the minced garlic, cayenne pepper, and a pinch of salt to the bowl with the eggplant and mix well.
  6. In a separate bowl, combine the labneh, tahini, and maple syrup. Stir until smooth.
Serving
  1. Spread the eggplant mixture on a plate and top with the labneh mixture. Drizzle with more olive oil and garnish with fresh herbs.

Notes

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving and consider adding a drizzle of olive oil on top.