This creamy, dreamy roasted eggplant dip is full of flavor. It's perfect for any party.
Total Time
1hr 15min
0.0
0 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
2
Small
Eggplants
•
1
Lemon
, juiced
•
1/4
cup
Tahini
•
1/3
cup
Olive Oil
•
5
cloves
Roasted
Garlic
, mashed
•
1/2
tsp
Ground Cumin
•
2
pinches
Crushed Red Pepper Flakes
•
1
pinch
Paprika
•
to taste
Salt
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.
2.
Cut each
Eggplants (2)
in half, and drizzle each half generously with olive oil on the cut side.
3.
Sprinkle the cut sides of the eggplant with
Salt (to taste)
generously, then line them upside down on the sheet tray.
4.
Let them roast in the oven for about 45 minutes to 1 hour, until the skin is really shriveled and they almost look collapsed. Put them aside and let them cool.
5.
Scoop out the eggplant flesh with a spoon and move into a bowl. Season with
Salt (to taste)
,
Ground Cumin (1/2 tsp)
, and
Crushed Red Pepper Flakes (2 pinches)
.
6.
Add
Lemon (1)
,
Tahini (1/4 cup)
, and
Garlic (5 cloves)
. Mash with a fork until everything comes together. Then, slowly pour in
Olive Oil (1/3 cup)
, keep stirring until it’s incorporated into a creamy mixture.
7.
Transfer the mixture to a bowl and drizzle some olive oil on top. Season with
Paprika (1 pinch)
.
8.
Serve with warm pita, pita chips, or roasted veggies.
Author's Notes
To roast garlic, pre-heat the oven to 400 degrees F (200 degrees C). Remove the outer layers of the garlic head, and cut off the top to reveal the cloves inside. Drizzle some olive oil on top, wrap in foil, and roast in the oven for about 1 hour. Can be stored in the fridge for several weeks.
Nutrition Per Serving
CALORIES
307
FAT
27.7 g
PROTEIN
4.4 g
CARBS
12.5 g
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