Roasted Eggplant Dip
Ingredients
-
2
medium
eggplants
-
2
tbsp
olive oil
-
¼
cup
tahini
-
2
tbsp
lemon juice
-
3
cloves
garlic
-
½
tsp
cumin
-
½
tsp
salt
-
1
tbsp
fresh parsley
Instructions
- 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2. Cut the eggplants in half lengthwise and brush the open side with olive oil.
- 3. Place the eggplants face down on the baking sheet and bake for 40 minutes. Let them cool for 15 minutes.
- 4. Scrape the flesh out of the eggplants using a fork and mash until smooth.
- 5. Add tahini, lemon juice, garlic, cumin, salt, and parsley to the mashed eggplant and mix until combined.
- 6. Optionally, top with olive oil and chopped parsley before serving.
- 7. Serve with crostini, crackers, or veggies.
Nutrition Facts (estimated)
Servings
8
Calories
150
Total fat
10g
Total carbohydrates
12g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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