Creamy Eggplant Dip

Creamy Eggplant Dip
Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

Ingredients

 2 medium aubergine
 2 cloves garlic, crushed
 1 lemon, juiced
 4 tbsp tahini
 2 tbsp olive oil
 ½ tsp ground cumin
 smoked paprika
 1 tbsp parsley, chopped

Nutrition Facts

6 servings

Serving size


Amount per serving
Calories154
% Daily Value *
Total Fat 10g13%
Total Carbohydrate 12g5%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ready to make it?

Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Fullscreen Button.

Instructions

1

Preheat the oven to 450°F (230°C). Line a large baking tray with baking paper.

2

Halve the aubergines lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender.

3

Once aubergines are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin.

4

Place the flesh on a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.

5

Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt.

6

Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.

Ingredients

 2 medium aubergine
 2 cloves garlic, crushed
 1 lemon, juiced
 4 tbsp tahini
 2 tbsp olive oil
 ½ tsp ground cumin
 smoked paprika
 1 tbsp parsley, chopped

Directions

1

Preheat the oven to 450°F (230°C). Line a large baking tray with baking paper.

2

Halve the aubergines lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender.

3

Once aubergines are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin.

4

Place the flesh on a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.

5

Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt.

6

Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.

Notes

Creamy Eggplant Dip

Get Our Health Tips Newsletter

Monthly | Diet, Wellness, Disease Management & more