This smoky eggplant dip is a flavorful and creamy appetizer that's perfect for parties or snacking. The roasted eggplant adds a rich and smoky flavor, while the tahini and lemon juice give it a creamy texture with a hint of tanginess.
Ingredients: 2 medium eggplants. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat the oven to 400F 200C. Prick the eggplants with a fork and place them on a baking sheet. Roast the eggplants in the preheated oven for 30-40 minutes, or until they are very soft and collapsed. Remove the eggplants from the oven and let them cool slightly. Peel off the skin from the eggplants and place the flesh in a colander to drain excess liquid. In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, smoked paprika, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl, garnish with fresh parsley, and drizzle with a little extra olive oil if desired. Serve with pita bread, crackers, or fresh vegetables.
Prep Time: 10 minutes
Cook Time: 40 minutes
Cobblers Beach
