Eggplant Dip Recipe
Popular appetizer served with garlic bread.
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Ingredients
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Dip Ingredients
Method
Cooking Directions
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh with a knife. Brush the cut sides with 1 tablespoon of olive oil. Place the eggplant cut side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is tender.
Prepare the Dip
Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add the roasted garlic (minced), lemon juice, tahini, remaining olive oil, salt, and black pepper. Blend until smooth and creamy.
Garnish and Serve
Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with chopped fresh parsley. Serve with garlic bread for dipping.