Whipped Japanese Eggplant Dip Recipe

Time45m

Serves4

Make Whipped Japanese Eggplant Dip Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Roast the Eggplants
Preheat your oven to 400°F (200°C). Cut the Japanese eggplants in half lengthwise and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25-30 minutes, or until the flesh is soft and slightly browned.
2
Prepare the Dip
Once the eggplants are roasted and cooled slightly, scoop the flesh into a food processor. Add tahini, garlic, lemon juice, black pepper, and a pinch of salt. Blend until smooth and creamy.
3
Serve
Transfer the whipped eggplant dip to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped parsley before serving. Enjoy with pita bread or fresh vegetables.