- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 50m
This roasted eggplant dip is so simple to make. Serve with vegetables, sliced bread or baked pita chips.
- 500g eggplant
- 2 tbsps lemon juice
- 11/2 tbsps tahini
- 1 clove garlic, finely chopped
- 1/4 tsp salt
- fresh parsley, pomegranate seeds and olive oil, to garnish
Preheat the oven to 230°C. Pierce the eggplants in several places with the tines of a fork. Place on a baking sheet, and roast until very tender, about 20-25 minutes. Remove from the oven and let them cool.
Slit the eggplants lengthways and scoop out the flesh, discarding the skins. Put the flesh in a fine mesh strainer and leave to drain for 15 minutes.
Add the eggplants, tahini, lemon juice, garlic and salt in a food processor and pulse until slightly chunky.
Taste, and season with additional salt and lemon juice, if necessary. Place the dip into a serving bowl, sprinkle with chopped parsley, drizzle with extra virgin olive oil and garnish with pomegranate seeds.