Roasted Eggplant Dip

Posted by on Jun 2, 2015 in Nutrition | Comments Off on Roasted Eggplant Dip

Roasted Eggplant Dip
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  1. 2 eggplants
  2. 1/4 cup tahini
  3. 1/4 cup lemon juice
  4. 2 garlic cloves, pressed
  5. 1/4 t. ground cumin
  6. 1/2 t. sea salt
  7. 1/2 t. smoked paprika
  8. 1 T. olive oil
  1. Preheat the oven to broil. Place the eggplants on a foil-lined baking sheet and place under the broiler. Broil the eggplants on each side for about 4 minutes per side, until slightly charred. Turn oven down to 375 and continue roasting for 20-25 minutes, or until eggplants are completely soft. Let cool for a while. Open up eggplants and spoon out the insides right into the bowl of a food processor. Discard skins. Add tahini, lemon juice, garlic and spices, and process until the mixture starts to become smooth. Add olive oil through feed tube and process until dip achieves the texture you desire.
  1. Some like it smooth, and some like it chunky! Add more spices or more olive oil to your liking!
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