Description
It is time for some dip. Namely, a simple roasted eggplant dip, from Laura Davidson.
Ingredients
Scale
- 4 Italian baby eggplant (approximately 1.25 lbs)
- 1.5 tablespoons extra virgin olive oil
- half a clove of garlic
- 2 tablespoons tahini paste
- 2 tablespoons freshly squeeze lemon juice
- salt
- pepper
- pinch of ground cayenne (optional)
Instructions
- Preheat oven to 425 degrees.
- Slice eggplant in half lengthwise and brush lightly with olive oil. Season with salt and pepper.
- Roast the eggplant for ~30 minutes or until golden brown.
- Allow eggplant to cool on rack for 15-20 minutes.
- Remove and scoop out all the meat from the eggplant and set aside in a food processor bowl with the half clove of garlic. Throw out the skins.
- Puree until relatively smooth in the food processor.
- Add tahini, lemon juice, salt and pepper, and cayenne (if using) and pulse several times until consistent.
- Remove from bowl and place in covered container. Refrigerate for at least an hour to allow the flavors to develop.
- Serve with chips or crackers.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side