Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Prep time: 10 minutes
Cook time: 45 minutes
Chill time: 15 minutes
Makes: 1 1/2 Cups
Nutrition Facts: View label
Cook time: 45 minutes
Chill time: 15 minutes
Makes: 1 1/2 Cups
Nutrition Facts: View label
Ingredients
1 globe eggplant or 2 to 3 smaller eggplants
¼ cup tahini
3 to 4 Tablespoons lemon juice
2 to 3 cloves garlic, minced or ½ to ¾ teaspoon garlic powder
¼ teaspoon salt
2 Tablespoons chopped parsley or cilantro (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F. Lightly grease a baking sheet or line sheet with aluminum foil.
- Poke whole eggplant with a knife or fork in 8 to 10 places. Place on baking sheet and roast until the eggplant collapses and softens, about 45 minutes. Turn over after about 20 minutes. Smaller eggplants will take less time.
- Cool eggplant for 10 to 15 minutes. Remove the stem and skin to throw away or compost. Place cooked eggplant in a medium bowl or blender. Add the rest of the ingredients and stir or blend until smooth.
- Scoop mixture into a serving bowl and sprinkle with parsley, if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with raw vegetables, whole-grain pita, or crackers.
- Try adding 1 to 2 Tablespoons olive oil or plain yogurt for a smoother dip with even more flavor.
- No tahini? Try using 2 Tablespoons smooth peanut butter and 2 Tablespoons vegetable oil.
