Roasted Eggplant Dip Recipe
Check out how simple and easy it is to make this dip recipe. You're going to love every bite!
Calories 34kcal
Ingredients
- 1 Eggplant with stem removed
- 2 Tablespoon(s) Tahini Paste
- 2 Tablespoon(s) Lemon Juice
- 1 Tablespoon(s) of Extra Virgin Olive Oil
- 2 minced Garlic cloves
- 1 tsp Paprika
- Salt and Pepper optional
Instructions
- Preheat the oven to 400 degrees.
- Take the stem off the eggplant and peel. (you can leave on the skin if you want to)
- Wrap the eggplant in aluminum foil and place it on a baking sheet.
- Put in the oven to bake for 45 minutes.
- After you remove the eggplant and let it cool, take it out of the foil and cut it in half.
- Scoop out the fleshy part of the eggplant and get rid of the seeds and skin.
- Put the eggplant and the other ingredients into a food processor. Puree then adjust and add seasonings as needed.
- Put in the fridge for 1 hour prior to eating.
Nutrition
Serving: 1g | Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 21mg | Fiber: 1g | Sugar: 1g
