Roasted Eggplant Dip

🧂 Ingredients

• 4 small Italian or Graffiti eggplant

  approximately 1¼ lbs
• 2 tablespoons (30 mL) extra virgin olive oil
• 1 small clove garlic
• 2 tablespoons tahini paste
• 2 tablespoons (30 mL) freshly squeezed lemon juice
• kosher salt
• freshly ground black pepper
• pinch ground cayenne

  optional

Instructions

• 1 Preheat oven to 425°F (220°C). Slice the eggplants in half lengthwise and place
  on a half sheet pan. Brush the cut sides lightly with olive oil. Season
  generously with salt and pepper.
• 2 Roast the eggplant for roughly 30 minutes or until golden brown and
  tender. Allow the eggplant to cool on a rack for 15 to 20 minutes. Remove and
  scoop out the flesh from the eggplant and transfer to the bowl of a large food
  processor bowl. Discard the skins.
• 3 Add the garlic clove to food processor along with the eggplant. Puree the
  mixture until it is mostly smooth. Add the tahini, lemon juice, salt and pepper,
  and cayenne (if using) and pulse several times until mostly smooth. Season to
  taste, adding more salt or lemon juice if needed.
• 4 Transfer to a container, cover, and refrigerate for at least an hour to allow
  the flavors to develop. Serve slightly chilled or at room temperature with chips
  or crackers.

Nutrition Info