Eggplant Dip is a creamy, savory dish made by roasting eggplant until tender and blending it with garlic, tahini, olive oil, and lemon. The roasting process imparts a smoky flavor, while the tahini and olive oil contribute to the dip's smooth, luscious texture. The garlic and lemon add a bright, tangy note, making it a perfect appetizer or spread.

The roasted eggplant dip, with its creamy texture from tahini and olive oil, pairs well with a medium-bodied white wine like Vermentino. The wine's crisp acidity complements the dip's richness, while its subtle nutty and herbal notes harmonize with the garlic and eggplant flavors. Alternatively, a light-bodied, fruity red wine like Dolcetto can also work, as its soft tannins and vibrant fruit character balance the dip's savory elements.