Servings: 8
Prep time: 10 min Cooking time: 30 min
Ingredients
1 large eggplant (about 1 1/2 lbs.)
2 Tbsp olive oil
1/4 cup plain Greek yogurt (optional)
2 Tbsp tahini paste
2 garlic cloves, minced
Lemon, juiced
1/4 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
Directions
1. Preheat oven to 400F.
2. Cut eggplant in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplant halves with a fork and drizzle 1 Tbsp olive oil to coat on both sides. Place cut side down on foil.
3. Roast for 30-40 mins or until very tender.
4. Let eggplants cool for about 15 mins. Then, scoop out the flesh into a bowl or food processor.
5. Add all other ingredients and mash/stir or process until the dip is smooth and creamy. Enjoy.
Notes
Keep for up to 3 days in the fridge. Do not freeze.
Serve with fresh veggies, whole grain pita bread, crackers or chips.
Makes about 2 cups. The serving size is 3-4 Tbsp per person.
