Ingredients
Scale
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- Salt to taste
- Optional: paprika or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplant in half and place it on a baking sheet, cut side down.
- Roast for 30-40 minutes, until the flesh is soft and the skin is charred.
- Allow to cool, then scoop the flesh into a food processor.
- Add tahini, olive oil, lemon juice, garlic, and salt.
- Blend until smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve drizzled with olive oil and sprinkle with paprika or parsley if desired.
Notes
For a smokier flavor, try grilling the eggplant instead of roasting it. Add a pinch of cumin or cayenne pepper for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg