Rating: 4 stars
498 Ratings
  • 5 star values: 285
  • 4 star values: 112
  • 3 star values: 54
  • 2 star values: 24
  • 1 star values: 23

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Recipe Summary

cook:
40 mins
additional:
3 hrs
total:
3 hrs 45 mins
prep:
5 mins
Servings:
12
Yield:
1 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

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  • Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

  • Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Nutrition Facts

66 calories; protein 1.6g; carbohydrates 4.6g; fat 5.2g; sodium 7mg. Full Nutrition
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