A creamy and flavorful dip made from roasted eggplant, tahini, and fresh herbs, perfect for serving with pita bread.
Yield: 4
Materials
Main Ingredients
- 2 small eggplants (approx. 300g each)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 60 ml tahini
- 1 tablespoon olive oil
- to taste salt
Garnish
- as needed mint leaves for garnish
Instructions
Instructions
- Preheat oven to 190°C.
- Cut 2 small eggplants in half and sprinkle with salt. Stand for 10-15 minutes.
- Rinse off salt and pat dry.
- Place eggplant flesh side up on a baking tray and bake for 20 minutes until soft.
- Peel off skin and discard.
- Place eggplant flesh (cooled), 2 cloves garlic, 2 tablespoons lemon juice, 60ml tahini, 1 tablespoon olive oil, and salt to taste in a blender.
- Process until smooth.
- Garnish with mint leaves and serve with pita bread wedges.
Notes
Adjust salt and lemon juice to taste. For a smoother dip, blend for a longer time.
A creamy and flavorful dip made from roasted eggplant, tahini, and fresh herbs, perfect for serving with pita bread.
Notes: Adjust salt and lemon juice to taste. For a smoother dip, blend for a longer time.