Ingredients
Scale
- 2 pounds Eggplant
- 2 tablespoons Olive oil
- Tahini paste
- Juice of one Lemon
- 2 cloves Garlic
- Cumin
- Red pepper flakes
Instructions
- Halve eggplants lengthwise, drizzle with olive oil, and place cut-side down on a baking sheet.
- Preheat oven to 400°F and roast for 40-50 minutes until tender.
- Let the roasted eggplant cool, scoop out the flesh, and drain excess moisture for 15-20 minutes.
- In a food processor, combine the drained eggplant, olive oil, tahini, lemon juice, and seasonings. Pulse to a chunky consistency.
- Serve in a bowl, drizzled with olive oil and topped with red pepper flakes and parsley.
Notes
Roasting eggplants flesh-side down enhances tenderness.
Draining excess moisture is key to a thick dip.
Pulsing the mixture prevents it from becoming too smooth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 94
- Sugar: 2g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg