Roasted Eggplant Dip Recipe
Use this quick and easy dip recipe as a fun appetizer or a side dish for the kids. Make sure to check out my popular dip recipes for even more yummy dips and ideas.
This dip recipe is perfect for parties, family gatherings, or a snacking weekend at home!
Ingredients – Eggplant with stem removed – Tahini Paste – Lemon Juice – Extra Virgin Olive Oil – Garlic cloves – Paprika – Salt and Pepper, optional
Instructions: 1. Preheat the oven to 400 degrees. 2. Take the stem off the eggplant and peel. (you can leave on the skin if you want to)
3. Wrap the eggplant in aluminum foil and place it on a baking sheet. 4. Put in the oven to bake for 45 minutes.
5. After you remove the eggplant and let it cool, take it out of the foil and cut it in half. 6. Scoop out the fleshy part of the eggplant and get rid of the seeds and skin.
7. Put the eggplant and the other ingredients into a food processor. 8. Puree then adjust and add seasonings as needed.
9. Put in the fridge for 1 hour prior to eating.
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