Description
A rich, smoky, and creamy eggplant dip made with roasted eggplants, tahini, and lemon. Perfect as a healthy appetizer or snack.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
Instructions
- Preheat oven to 400°F (200°C).
- Prick eggplants with a fork several times.
- Roast eggplants for 40-50 minutes until collapsed and charred.
- Cool slightly, scoop out the flesh and discard skins.
- Mash eggplant flesh with a fork or pulse in a food processor.
- Stir in tahini, lemon juice, minced garlic, and salt.
- Fold in olive oil until glossy and smooth.
- Adjust seasoning and serve.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern