Description
Learn how to make a flavorful and creamy Smoky Roasted Eggplant Dip at home. Perfect for gatherings or as a snack. Try this recipe today!
Ingredients
- 2 eggplants/aubergines (500g)
- 3 garlic cloves
- 3 tbsp (45 ml) lemon juice
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) smoked paprika
- 1 tbsp (15 ml) tahini
- 1 tbsp (15 ml) olive oil
- 1-2 tbsp (23 ml) unsweetened plant-based yogurt (optional)
- Handful flat leaf parsley
- 2 tsp (10 ml) sesame seeds
- 6 cherry tomatoes
Instructions
- Set your oven to 200°C (400°F) to preheat.
- Cut the eggplants lengthwise, poke the skin in a few spots, and apply a thin layer of oil. Arrange them on a baking sheet with the cut side facing down and bake for 35 minutes.
- Check if the skin is deflating, wrinkly, and the inside soft; insert a knife to be sure, and bake a bit longer if necessary.
- Allow them to cool, then use a spoon to remove the inside and transfer it to a food processor, discarding the skins.
- Include coarsely chopped garlic, salt, smoked paprika, tahini, lemon juice, and olive oil in the processor.
- Blend the mixture until smooth, then taste and add pepper as needed. If opting for yogurt, mix it in and blend again.
- Serve immediately or refrigerate for a while to let the flavors develop.
- Garnish with chopped parsley, cherry tomatoes, and sesame seeds before serving!
Notes
- Blend the eggplant mixture in the food processor until smooth for a creamier texture.
- Adjust lemon juice and salt to taste to balance the dish’s flavors.
- Enhance the flavor by toasting sesame seeds lightly before sprinkling them on top as a garnish.
