Eggplant Dip
This creamy and flavorful eggplant dip is perfect as an appetizer or a snack.
Ingredients - Serves 6
- Fresh parsley - 2 tablespoons, chopped
- Paprika - 1/2 teaspoon
- Ground cumin - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Tahini - 2 tablespoons
- Garlic - 2 cloves, minced
- Eggplant - 2 medium
Let's Get Started
- Preheat the oven to 400°F.
- Pierce the eggplants with a fork and place them on a baking sheet.
- Roast the eggplants in the oven for 30-40 minutes, or until they are soft and the skin is charred.
- Remove the eggplants from the oven and let them cool.
- Peel off the skin of the eggplants and discard it.
- In a food processor, combine the roasted eggplants, minced garlic, tahini, lemon juice, olive oil, salt, cumin, and paprika.
- Blend until smooth and creamy.
- Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
- Serve with pita bread or vegetable sticks.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 150
- Fat: 10g
- Carbs: 15g
- Protein: 3g
- Sodium: 200mg
- Sugar: 5g
