Burnt Eggplant & Date Molasses Dip
Charred eggplant mashed with tahini, garlic and lemon, with date molasses stirred in and drizzled on top.
- Original yieldYield
- 4 servings4 servings
- PrepPrep time
- CookCook time
- TotalTotal time
Published Updated
Original recipe: 4 servings
The story behind the recipe
Split a blackened eggplant and the flesh underneath is soft enough to scoop from its skin. Mashed with tahini, lemon and garlic, it makes a smoky dip with little strands of vegetable still running through it. Date molasses adds a dark, caramel-like sweetness, both in the mixture and in the drizzle caught across its surface.
Dates beside smoke and sesame
Date molasses is also sold as date syrup or silan. Despite the name, it tastes of concentrated fruit, with a mellow sweetness that sits well beside sesame. Choose a date-based product without added sugar where available, as the recipe notes suggest. The small amount here should round out the charred eggplant and sharp lemon, leaving both recognizable.
The syrup is divided for a reason. Mixed into the dip, it sweetens the eggplant evenly; on top, it makes an occasional richer mouthful. There's no need to stir that final drizzle through. A scoop through one of the dark ribbons will taste different from a scoop at the edge.
Tahini supplies the other half of that pairing. It's sesame paste, with the seeds ground finely enough to make a creamy ingredient. Buy plain tahini for this bowl, so lemon and garlic season it here. A prepared tahini dressing already contains other ingredients and won't give the same balance.
Read more about this recipe
Let the eggplant collapse
Charred skin can hide flesh that's still firm. The eggplant needs to soften through its center; otherwise the dip will have stubborn chunks among the creamy parts. The broiler, grill and permitted burner options all aim for that collapsed interior, with their own heat and handling differences set out below.
Once the flesh is soft, a fork is enough. It leaves a loose, fibrous texture that gives the eggplant a presence of its own beside the tahini. A perfectly smooth puree would lose those strands. This is a dip that benefits from looking a little rough.
The scorched skin stays behind when the flesh is scooped out. You want smoke in the flavor, not papery black scraps in each mouthful. A little attention at that point matters more than making a symmetrical swirl in the serving bowl.
Spread it shallowly, with bread or another scoop alongside. The uneven surface catches the oil and date syrup, and everyone can reach some of the topping. If you use the pomegranate-molasses alternative in the notes, expect a sharper, fruitier dip; dates give this one its softer sweet edge.
Make it your wayOriginal: 4 servings
Original recipe: 4 servings
Ingredients
For 4 servings. Quantities are shown as written.
Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 4 servings.
- Large globe eggplant1Author measures: about 500 g.
- Pure sesame tahini45 mlAuthor measures: 3 metric tbsp (1 metric tbsp = 15 ml).
- Medium garlic, finely grated1 clove
- Freshly squeezed lemon juice15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Date molasses , divided between the dip and drizzle15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Kosher salt3 gAuthor measures: 1/2 metric tsp (1 metric tsp = 5 ml).
- Extra-virgin olive oil15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Toasted sesame seeds (optional garnish)5 gAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
Measurement notes
Measurement notes
Original ingredients
- 1 large globe eggplant (approx. 500 g)
- 45 ml (3 tbsp) pure sesame tahini
- 1 medium garlic clove, finely grated
- 15 ml (1 tbsp) freshly squeezed lemon juice
- 15 ml date molasses (1 tbsp), divided between the dip and drizzle
- 3 g (1/2 tsp) kosher salt
- 15 ml (1 tbsp) extra-virgin olive oil
- 5 g (1 tsp) toasted sesame seeds (optional garnish)
Equipment
- Gas burner, outdoor grill, or oven broiler
- Tongs
Mixing bowl
Fork or potato masher
Instructions
Pierce the eggplant
Using a fork, pierce the skin of the large globe eggplant in 4 to 5 places to prevent bursting during cooking.
Char the eggplant
Choose an outdoor grill, oven broiler, or a gas-burner charring method permitted by your appliance instructions. Place the eggplant over hot coals, under a high broiler on a foil-lined baking sheet, or on the approved gas burner over medium-high flame. Do not line the gas cooktop or burner area with foil. Char for about 15 to 20 minutes, turning every 4 minutes with tongs. Continue as needed until the skin is blackened and blistered and the flesh is soft enough for the eggplant to collapse when gently pressed.
Steam and cool the eggplant
Transfer the charred eggplant to a bowl, cover with a plate, and let steam and cool for 10 minutes until safe to handle.
Scoop and mash the flesh
Slit the eggplant open lengthwise and use a spoon to scrape the soft, smoky flesh into a clean mixing bowl, leaving behind the burnt papery skin. Mash the flesh roughly with a fork to retain a textured, fibrous consistency.
Mix the dip
Stir in the pure sesame tahini, grated garlic clove, freshly squeezed lemon juice, 10 ml of the date molasses, and kosher salt. Mix vigorously with the fork until emulsified and creamy.
Drizzle and serve
Transfer to a shallow serving dish. Drizzle with the extra-virgin olive oil and the remaining 5 ml of date molasses, scatter with toasted sesame seeds if using, and serve at room temperature.
Estimated calories 130 kcal
Nutrition portion: 1/4 of recipe · Original yield: 4 servings
Source & assumptions
Ingredient-based estimate using CoFID 2021, identified manufacturer information. Approximately 130 kcal per nutrition portion. Uses Date Lady pure date syrup and pure sesame tahini. Counts full raw edible eggplant energy despite discarded charred skin and includes all olive oil; optional sesame garnish is excluded. Ingredients, brands and preparation affect values.
Recipe notes
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Date molasses (silan): For this recipe, choose a product made from dates without added sugar if available. Its caramel-like sweetness balances the charred eggplant. Pomegranate molasses or pure maple syrup can substitute, with a different flavor.
Appliance choice: Use a gas-burner charring method only if your appliance instructions allow it. Follow the appliance manual and use the outdoor-grill or broiler option when appropriate.
Storage: The dip keeps covered in the refrigerator at 4°C (40°F) or below for up to 4 days. Allow to come to room temperature before serving for the best texture and aroma.
Divide the 15 ml date molasses: use 10 ml in the dip and 5 ml for the drizzle.
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Recipe details
- Course or meal
- AppetizerSnackSauce / condimentSide dish
- Cuisine
- Middle Eastern
- Browse category
- Snacks & Dips
- More details
- charred eggplant dipdate molasses