Roasted Eggplant Dip Recipe
tahina. mint. smoked olive oil. pita
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them on a baking sheet. Drizzle with 1 tablespoon of smoked olive oil and season with salt and pepper. Roast for about 30-40 minutes or until the eggplant is soft and slightly charred.
- 2
Blend the Ingredients
Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add tahini, fresh mint leaves, garlic, lemon juice, and the remaining 2 tablespoons of smoked olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.
- 3
Serve
Transfer the roasted eggplant dip to a serving bowl. Drizzle with a little extra smoked olive oil and garnish with mint leaves. Serve with warm pita bread.