Roasted Eggplant …Roasted Eggplant DipRoasted Eggplant Dip
Ingredients
- 1 large eggplant
- 3 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
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Steps
- Preheat the oven to 400°F.
- Cut eggplant in half lengthwise and place cut-side down on a parchment-lined baking sheet.
- Bake for 40 minutes until tender.
- Let cool, then scoop out the flesh into a bowl and discard the skin.
- Mash the eggplant with a fork or blend in a food processor until it reaches a chunky dip consistency.
- Stir in garlic, tahini, olive oil, and lemon juice. Taste and adjust seasonings as needed.
- Serve warm or chilled.
Tags
eggplant
dip
roasted
garlic
tahini
lemon juice
Copyright 2023 Ben Bergstein