Eggplant Dip (Print)
Fire-roasted eggplant mashed with nutty tahini, zesty lemon and fresh garlic, finished with a drizzle of oil and herbs.
# Ingredients:
01 -
2 large or medium eggplants (around 2 lbs)
02 -
2-3 cloves of garlic, minced finely
03 -
3 tablespoons of high-quality olive oil
04 -
2-3 tablespoons of sesame tahini, roasted if possible
05 -
Half a teaspoon of cumin, ground
06 -
Juice from a lemon or lime (about 2 ½ tablespoons)
07 -
Salt and a pinch of cayenne for seasoning
08 -
1 tablespoon parsley, finely chopped
# Steps:
01 -
Set your oven to 400°F and let it heat up.
02 -
Slice eggplants in half down the middle. Cover a baking tray with foil, poke a few fork holes into the eggplants, then drizzle both sides with olive oil. Arrange cut sides facing the foil.
03 -
Put the tray in the oven and roast for 35-40 minutes, or until they’re super soft.
04 -
Let the eggplants cool down for roughly 15 minutes before gently taking out the flesh and moving it to a medium bowl.
05 -
Add the rest of the ingredients to the bowl (save a tablespoon of olive oil for later!). Mash and mix everything together with a fork until smooth.
06 -
Eat it with pita bread or fresh-cut veggies. Add a bit more salt and pepper if needed.