An amazing roasted eggplant dip that is so simple to make.
Serve with vegetables, sliced bread or baked polenta chips
Ready In: 35mins
Serves: 6
Ingredients
2 medium eggplants
1/4 cup tahini,
1/4 cup lemon juice
1 garlic clove, finely minced
1/2 teaspoon salt
1 teaspoon olive oil
Method
Step 1. Bake eggplants for 15-20 minutes at 200°C or until the flesh is soft
Step 2. Once cool, peel skin off eggplants
Step 3. Place eggplant in food processor with lemon, tahini, garlic, salt and olive oil. Alternatively, for a more full texture, place all ingredients in a bowl and mix with a wooden spoon until desired texture is reached
Step 4. Serve, with an additional dash of olive oil and sprinkle of paprika. Add parsley or mint to garnish (optional)
Enjoy xo
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