Description
A creamy, smoky, and luscious Lebanese dip made from roasted eggplants, perfect for gatherings and appetizers.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt to taste
- Olive oil for drizzling
- Fresh parsley for garnish
Instructions
- Preheat the oven: Set it to 400ยฐF (200ยฐC).
- Prepare the eggplants: Prick them with a fork to let steam escape, then place them on a baking sheet.
- Roast: Cook for about 30-40 minutes, until the skins are wrinkled and the flesh is tender.
- Cool & peel: Let them cool down, then peel off the skins.
- Blend: In a food processor, combine the roasted eggplant flesh, tahini, lemon juice, minced garlic, smoked paprika, and salt. Blend the mixture until smooth and creamy.
- Taste test: Adjust the seasonings to your liking.
- Serve: Transfer to a serving bowl, drizzle with olive oil, garnish with fresh parsley, and enjoy with pita bread or veggie sticks.
Notes
For extra smoky flavor, consider grilling or charring the eggplants instead of roasting. Use fresh lemon juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg