Eggplant Tahini Basil Crostini

Eggplant Tahini Basil Crostini #healthy #appetizer #recipe

Some foods just seem meant for each other… peanut butter and jelly, lox and cream cheese, hot dogs and mustard. One of my all-time favorite flavor combinations has to be eggplant and tahini. The rich creamy flavor of sesame tahini paste, when stirred together with tender roasted eggplant, turns into something magical. It’s like smoky, creamy perfection. These two foods were destined to be together.

Eggplant is a favorite veggie in our home; it’s such a healthy, versatile vegetable. We eat it at least twice a week in various forms. My husband loves the smell of eggplant roasting on the stovetop, he says it reminds him of his childhood in Israel. Because we love eggplant, I’m always trying to think of new ways to serve it. A couple of months ago as I was making some baba ganoush for dinner guests, I decided to take a departure from my usual recipe. Instead of seasonings, I added extra tahini, fresh basil from our patio garden and lemon juice to brighten it up. I had a sourdough baguette on hand, so I grilled up some slices and served the eggplant dip on top to create little Eggplant Tahini Basil Crostini. The result was, as my husband called it, “sinful!”

You can make the dip ahead and refrigerate for up to 2 days. If making the crostini, let the dip come to room temperature before serving. If you’re rather not go to the trouble of making crostini, feel free to use this mixture as a dip or mezze. The dip itself is gluten free, which means if you’re on a gluten free diet you can serve it with vegetable crudite or GF crackers. The dip is also vegan, and if you use a vegan baguette/bread, then the whole dish becomes vegan too! If making as a dip, I recommend doubling the recipe so you’ll have enough to go around. This stuff is addictive!

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Eggplant Tahini Basil Crostini #healthy #appetizer #recipe

Eggplant Tahini Basil Crostini


  • 1 eggplant (1 lb), roasted
  • 1/3 cup tahini paste
  • 1 tbsp fresh lemon juice, or more to taste
  • 1/2 tbsp extra virgin olive oil, plus more for brushing crostini
  • 1/4 tsp crushed garlic
  • 1/4 tsp salt, or more to taste
  • 1/2 cup fresh basil leaves, divided
  • 1 sourdough baguette (for gluten free, substitute your favorite certified GF bread)
Total Time: 30 Minutes
Servings: A little less than 1 cup of dip, or about 20 crostini
Kosher Key: Pareve
  • Roast the eggplant till very soft, scoop out the flesh with the smoky juices and discard the skin. To learn how to roast an eggplant, click here. Place the roasted eggplant flesh in a mesh strainer in the sink and let it drain off excess liquid and return to room temperature.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeRoughly chop 1/2 tbsp of the basil leaves, reserve the rest. Combine roasted eggplant, tahini paste, fresh lemon juice, olive oil, crushed garlic, salt and the 1/2 tbsp chopped fresh basil in a bowl. Use a fork to mash the mixture together till smooth, creamy and dip-like. Break apart any stringy pieces of eggplant with the fork. Taste the eggplant; add more salt or lemon juice to taste.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeAt this point, the mixture may be served as a dip in a bowl garnished with some fresh chiffonade-cut basil (see directions below), or you can make crostini with it. If serving as a dip, I recommend doubling the recipe to make a larger amount. If making as crostini, read on!
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeTo make crostini, preheat grill to high or oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted/grilled.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeBrush the slices with olive oil and sprinkle lightly with salt. If cooking on the grill (recommended), place slices on the grill and let them cook for 3-5 minutes till toasted golden brown with grill marks. If cooking in the oven, place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top. Once toasted, remove from the oven and allow to cool.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeChiffonade-cut the remaining fresh basil. Start by piling up 6-8 basil leaves on a cutting board, one atop the other.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeRoll the leaves up, starting from the tip end and rolling inward towards the steam, to create a tight roll of leaves.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeSlice the roll of leaves into thin strips at an angle to create long, thin pieces of basil. Repeat process with remaining basil.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipeTop each baguette slice with 2 tsp of the eggplant dip. Garnish each slice with a little chopped basil. Serve.
  • Gluten free modification - omit baguette, serve as a dip with with gluten free toast or crackers.
  • Eggplant Tahini Basil Crostini #healthy #appetizer #recipe

Other Great Recipe Ideas

Simply Recipes: Eggplant and Red Pepper Terrine

Recipe Girl: Grilled Eggplant Salad with Feta and Pine Nuts

Steamy Kitchen: Roasted Baby Eggplant with Caponata Sauce

A Spicy Perspective: Sauteed Eggplant with Honey and Thyme

Comments (44)Post a Comment

  1. This sounds delicious and I´ve never been a fan of eggplant (pretty much only seen it as Parmesian) or the way I loved it was when my Mom thinly sliced it, salted it, then she pressed it (to remove the water) and put it in a canning jar with oil and spices. I don´t even know how to spell the name. Phonetically it is Moulanjoni (Italian).

  2. I just happened to have an eggplant on hand with all the ingredients This is just Fabulous better than the Chick Pea Hummus Thank You So Much

    1. So glad you liked it Rebekah! I wasn’t so sure when I first put the basil in if it was going to taste like it did in my imagination… luckily it turned out great!

  3. Drooling……….I love eggplants and eggplant is a staple in our home. I also make a red eggplant dip, it is roasted eggplant flesh with horseradish to taste and place in the food processor and it is red and silky 0-)
    Love your site!

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