Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Eggplant Dip
Prep time: 10 minutes
Cook time: 45 minutes
Chill time: 15 minutes
Makes: 1 ½ Cups
Nutrition Facts: View label
Cook time: 45 minutes
Chill time: 15 minutes
Makes: 1 ½ Cups
Nutrition Facts: View label
Ingredients
1 globe eggplant or 2 to 3 smaller eggplants
¼ cup tahini
3 to 4 Tablespoons lemon juice
2 to 3 cloves garlic, minced or ½ to ¾ teaspoon garlic powder
¼ teaspoon salt
2 Tablespoons chopped parsley or cilantro (optional)
Directions
- Wash hands with soap and water.
- Rinse vegetables under cool running water before preparing.
- Preheat oven to 400 degrees F. Lightly grease a baking sheet or line the sheet with aluminum foil.
- Poke the whole eggplant with a knife or fork in 8 to 10 places. Place on baking sheet and roast until the eggplant collapses and softens, about 45 minutes. Turn over after about 20 minutes. Smaller eggplants will take less time.
- Cool eggplant for 10 to 15 minutes. Remove the stem and skin to throw away or compost. Place cooked eggplant in a medium bowl or blender. Add the rest of the ingredients and stir or blend until smooth.
- Scoop mixture into a serving bowl and sprinkle with parsley, if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with raw vegetables, whole-grain pita or crackers.
- Try adding 1 to 2 Tablespoons olive oil or plain yogurt for a smoother dip with even more flavor.
- No tahini? Try using 2 Tablespoons smooth peanut butter and 2 Tablespoons vegetable oil.
You might also like...
Chilled Strawberry- Rhubarb Soup
Chilled Strawberry- Rhubarb Soup
Pair the sweet and tart flavors of strawberries and rhubarb for a refreshing dessert, snack or breakfast bowl topping.
Prepare:
20 minutes
Makes:
6 cups
Makes:
1 or 2 servings
Fruit Smoothie 2 (with milk)
Fruit Smoothie 2 (with milk)
A delicious homemade fruit-flavored shake for breakfast, snack or on the go!
Prepare:
5 minutes
Makes:
6 cups
Super Sundae
Super Sundae
Creamy yogurt topped with sweet fruit and crunchy granola. Perfect any time of day!
Prepare:
10 minutes
Makes:
2 cups
Stovetop Barley
Stovetop Barley
This fiber-rich grain has a nutty mild flavor and a slightly chewy texture.
Prepare:
5 minutes
Cook:
45 to 60 minutes
Makes:
3 ½ to 4 cups
Honey Mustard Green Beans
Honey Mustard Green Beans
Green beans tossed in a blend of mustard, honey, and vinegar. A great side dish!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Comments
This eggplant dip is a perfect substitute for hummus! Same texture and consistency. I used the peanut butter and vegetable oil option and the recipe was delicious. This is a very tasty, citrusy dip that pairs well with pita bread or veggies. Many people could not even detect the peanut butter flavor, it blended very well with the other flavors.