Description
A creamy and smoky eggplant dip blended with tahini, garlic, and lemon juice, perfect as a spread or appetizer.
Ingredients
- 2 large eggplants
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt to taste
- Freshly ground black pepper
- Parsley for garnish
Instructions
- Preheat the oven to 200°C (390°F).
- Pierce the eggplants with a fork and place them on a baking tray.
- Roast for about 40–50 minutes until the flesh is soft.
- Allow the eggplants to cool, then peel off the skins and discard them.
- Place the eggplant flesh in a bowl and mash with a fork.
- Add tahini, olive oil, garlic, and lemon juice, and mix well until creamy.
- Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with parsley and a drizzle of olive oil.
Notes
- For extra smoky flavor, grill the eggplants instead of roasting.
- Adjust lemon juice and garlic according to taste.
- Store in the refrigerator for up to 3 days in an airtight container.
- Serve with warm pita bread or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 portion
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
