Total Time
55 min
Couisine
Middle Eastern
Category
DipsSpread
Diet
vegangluten-free
Prep Time
10 min
Cook Time
45 min
Rest Time
Dish
Side dishAppetizer
Link
Servings
4
Calories
~120 kcal
Garden Plants
posted by
Itai
Ingredients
Name | Amount | Unit | Notes |
|---|---|---|---|
3 | unit | large ones, washed | |
washed and chopped | |||
6 | cloves | crushed | |
2 | unit | ||
8 | tablespoon | generous amount | |
to taste | |||
2 | tablespoon | or more to taste | |
to taste | |||
optional for taste |
Description
A smoky, creamy Middle Eastern eggplant dip made with tahini, lemon, and garlic. Perfect as a spread or dip for veggies, bread, or falafel.
Instructions
- Preheat oven to 180–200°C (356–392°F).
- Slice aubergines in half lengthwise and score the flesh in a crosshatch pattern.
- Drizzle with olive oil and sprinkle with salt. Place cut side up on a baking tray.
- Roast for 45 minutes or until very soft and slightly browned on top. Let cool slightly.
- Scoop out the soft flesh into a large bowl.
- Add lemon juice, crushed garlic, tahini, salt, pepper, and any herbs or spices you like.
- Mix well with a fork or blend slightly for smoother texture. Adjust seasoning as desired.
- Drizzle with extra olive oil to serve.
Storage Notes:
- Keeps in the fridge for 4–5 days.
- Can be frozen, but texture may change slightly after thawing.
Note: Servings: ~2 cups (4-6 servings as a dip). Nutrition per Serving is for ~1/4 cup.
Nutrition per Serving
Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
~120 kcal | ~2 g | ~10 g | ~6 g | ~2.5 g |