Description
A creamy, smoky, and rich Middle Eastern dip made from roasted eggplant, perfect for appetizers or gatherings.
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 tablespoon olive oil
- Salt to taste
- Smoked paprika (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork.
- Roast the eggplants in the oven for about 30-40 minutes until soft and collapsed.
- Allow to cool, then scoop out the flesh and discard the skins.
- In a food processor, combine the roasted eggplant, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth.
- Transfer to a serving bowl, drizzle with olive oil, sprinkle with smoked paprika (if using), and garnish with parsley. Serve with pita or veggies.
Notes
Choose firm, glossy eggplants for the best results. Can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 3g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg