Description
A simple, smoky eggplant dip perfect for a casual gathering or a weeknight snack. Roasting brings out the eggplants natural sweetness, creating a delicious base for this flavorful dip.
Ingredients
- 4 whole (1 lbs) Italian baby eggplant
- 1.5 tbsp extra virgin olive oil
- 0.5 cloves garlic
- 2 tbsp tahini paste
- 2 tbsp freshly squeezed lemon juice
- Salt
- Pepper
- pinch of ground cayenne
Instructions
- Preheat oven to 425°F (220°C).
- Slice eggplant in half lengthwise, brush lightly with olive oil, and season with salt and pepper.
- Roast the eggplant for approximately 30 minutes, or until golden brown.
- Allow eggplant to cool on a rack for 15-20 minutes.
- Remove and scoop out all the meat from the eggplant; set aside in a food processor bowl with the half clove of garlic. Discard the skins.
- Puree until relatively smooth in the food processor.
- Add tahini, lemon juice, salt, pepper, and cayenne (if using); pulse several times until consistent.
- Remove from the food processor and place in a covered container. Refrigerate for at least an hour to allow the flavors to develop.
- Serve with chips or crackers.
Notes
- For a smokier flavor, char the eggplant over an open flame before roasting.
- If tahini is unavailable, substitute with 2 tablespoons of sunflower seed butter.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 4