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Roasted eggplant dip
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Whip up a crowd-favorite, easy eggplant dip.
Ingredients:
  • 1 large eggplant (see note)
  • 2 garlic cloves, skin on
  • 1/2 lemon, juiced
  • 48.00 gm tahini
  • 27.30 gm extra-virgin olive oil
  • 4 green onions, finely chopped
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with baking paper and arrange the eggplant and garlic on it. Roast for 35 to 40 minutes until the eggplant is tender. Allow it to cool for 15 minutes before proceeding.
  • Cut the eggplant in half lengthwise and scoop out the flesh using a metal spoon. Roughly chop the flesh on a chopping board and then transfer it to a bowl.
  • Squeeze garlic into a small bowl. Mix in 2 tablespoons lemon juice, tahini, 1 tablespoon oil, salt, and pepper. Mash with a fork until smooth. Stir in three-quarters of the green onion. Transfer to an airtight container, cover, and refrigerate until serving.
  • Transfer the dip to a bowl. Drizzle with the remaining oil and sprinkle with the rest of the green onion.

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