Charred Eggplant Dip

Name: Charred Eggplant Dip
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 large eggplant; 4 cloves garlic, smashed; 1.5 tablespoons tahini sauce; 0.5 medium lemon, juiced; 0.5 teaspoon red pepper flakes; salt to taste; 1 tablespoon olive oil, or to taste; 1 pinch dried parsley flakes, for garnish

A smoky and flavorful dip made from roasted eggplant, garlic, tahini, and lemon juice, with a hint of heat from red pepper flakes. Perfect for pairing with pita bread!

1 hr 15 min

easy

101kcal

calories

10g

carbohydrates

fat

fiber

protein

11mg

sodium

Appetizer North African

Ingredients

1 large eggplant

4 cloves garlic, smashed

1.5 tablespoons tahini sauce

0.5 medium lemon, juiced

0.5 teaspoon red pepper flakes

salt to taste

1 tablespoon olive oil, or to taste

1 pinch dried parsley flakes, for garnish

Directions

Step 1

Preheat the oven to 200°C (400°F) with one rack in the lower third and another in the upper third.

Step 2

Make a shallow slit along the side of the eggplant and place it in a baking dish.

Step 3

Roast the eggplant on the lower rack for about 40 minutes until it is completely shrunken and soft. Move it to the upper rack and continue baking for an additional 5 minutes until the skin is charred. Remove from the oven and let it cool for 15 to 20 minutes.

Step 4

Peel and discard the eggplant skin, then place the flesh in a bowl. Stir in the garlic, tahini, lemon juice, red pepper flakes, and salt until well combined.

Step 5

Drizzle olive oil over the top and garnish with parsley.

Step 6

Serve as a dip with pita bread.