Easy Recipe

Eggplant Dip

Eggplant Dip

INGREDIENTS

Eggplant Dip - Eggplants – Extra Virgin Olive Oil – Garlic Cloves – Lemon Juice – Tahini Paste – Salt – Ground Cumin – Parsley TOPPINGS – Extra Virgin Olive Oil – Smoked Paprika – Parsley

Prick the eggplant skin with a fork in several places. Trim the eggplant's top green part and slice it in half lengthwise.

1

Place the eggplant halves on the prepared baking sheet, and skin down the sheet. Drizzle one tablespoon of olive oil on each eggplant and rub to cover the flesh.

2

Roast the eggplant for 25-30 minutes at 375°F (190°C) until the flesh is brown, the eggplant skin blisters, and the flesh softens.

3

Switch the oven to broil mode, and broil for 5-8 minutes, turning the eggplant frequently to broil both sides – this adds a lot of flavors.

4

When baked, remove it from the oven and let it cool down for 10 minutes. Use a fork to scrape off the soft roasted eggplant flesh and place it in a food processor.

5

Add the remaining ingredients crushed garlic cloves, lemon juice, tahini paste, salt, cumin, and Parsley. Process on medium speed until creamy and smooth.

6

SERVINGS

TIME

Serving: 4 tbsp Makes: 10 servings

Prep: 10 Minutes Cook: 20 Minutes

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