A creamy garlic-y eggplant dip that is very rich in flavor.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 people
- 1 1lb large eggplant.
- 3 medium garlic cloves minced yields (1/2 Tablespoon).
- 2 Tablespoons tahini. (Note1)
- 2 Tablespoons olive oil.
- 2 Tablespoon lemon juice.
- 1/2 teaspoon ground cumin.
- 1/8 teaspoon cayenne pepper optional.
- Salt to taste.
- 1/4 cup chopped flat leaf parsley optional.
Cut a slit in the eggplant and roast on the stove top or in your outdoor grill, Cook, turning occasionally with tongs, until completely tender and well charred on all sides. Set aside until it cools down.See notes for other cooking options. (Note2)
When it is cooled enough to handle, scoop the soft flesh with a spoon and set aside in a deep bowl.
Add all other ingredients, stir vigorously with a fork until eggplant breaks down into chunks and everything is well incorporated.
Serve with pita bread or vegetables as a dip.
Note1: You can add more tahini if you like it that way but start with 2 Tablespoons and go from there.
Note2: You can cook eggplants using a broiler by placing the eggplant on a foil lined baking sheet, turn on the broiler to high and broil eggplant. Make sure to turn occasionally until it is well charred on all sides and tender.
Please note: Nutrition facts does not include salt as it is to your taste.
Amount Per Serving
Calories from Fat 99
% Daily Value*
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 136kcal | Carbohydrates: 10.3g | Fat: 11g | Sodium: 13mg | Potassium: 300mg | Fiber: 4.7g | Sugar: 4.1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 0.7mg