Roasted Eggplant Dip
Ingredients
The roasted eggplant
-
1
small
eggplant
-
1
teaspoon
extra virgin olive oil
The dip
-
1
tablespoon
extra virgin olive oil
-
1
small
lemon, juiced
-
1
clove
garlic, minced
-
2
tablespoons
tahini
-
½
teaspoon
smoked paprika
-
½
teaspoon
thyme
-
¼
teaspoon
black pepper
-
⅓
cup
sliced olives, drained
Instructions
- Preheat the oven to 400°F.
- Slice the eggplant in half, drizzle with 1 teaspoon of olive oil, and roast cut side down for 25-30 minutes until soft.
- Allow the eggplant to cool slightly, then scoop out the flesh and add it to a blender with the remaining dip ingredients.
- Blend until smooth and creamy, then stir in the sliced olives.
- Serve immediately or chill until serving time.
Nutrition Facts (estimated)
Servings
4
Calories
56
Total fat
4g
Total carbohydrates
4g
Total protein
1g
Sodium
169mg
Cholesterol
0mg
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