Description
A delightful and creamy eggplant dip that combines smoky, earthy flavors. Perfect for dipping with pita bread or as a sandwich spread.
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 450°F (230°C). Cut the eggplant in half and place it cut side down on a baking sheet. Roast for about 30-40 minutes until the skin is charred and the flesh is soft.
- Allow the eggplant to cool, then scoop out the flesh and place it in a bowl.
- Add tahini, olive oil, minced garlic, lemon juice, and salt to taste.
- Mash everything together until smooth. Transfer the mixture to a serving dish and drizzle with additional olive oil. Garnish with fresh parsley.
Notes
Serve chilled or at room temperature with pita chips or fresh vegetables. Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg