Description
A smoky and creamy dip made with roasted eggplants, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 large eggplants
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the eggplants and slice them in half lengthwise, scoring the flesh.
- Drizzle the eggplant halves with olive oil and season with salt and pepper.
- Roast the eggplants for 30-40 minutes until soft and golden brown.
- Sauté the minced garlic in olive oil for 1-2 minutes until fragrant.
- Let the eggplants cool for a few minutes.
- Scoop out the flesh and combine with garlic, tahini, lemon juice, and salt in a food processor; blend until smooth.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley.
Notes
For a spicy kick, add red pepper flakes or roasted red pepper. This dip can be made in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: eggplant dip, roasted eggplant, Mediterranean dip, vegan appetizer, healthy snack