Gluten Free/ Sides/ Vegetarian

EGGPLANT DIP: MELITZANOSALATA

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Ingredients

  • Serves 4:
  • 1 eggplant
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 2 garlic cloves, minced
  • 1/4 teaspoon cumin powder
  • 1-2 tablespoons olive oil plus a little more for garnish
  • salt and pepper to taste
  • Chopped parsley for garnish

Instructions

1

Another way to serve up that eggplant!! Some like it chunky, but I like my eggplant dip smooth. However you prefer it, just give it a try! You won't be disappointed. Just make sure you have some good bread for dipping đŸ™‚

2

Set your oven to the broil setting. Mine has a high or low broil option, choose the high.

3

Brush the eggplant with a little oil and pierce it all around with a knife so that it does not burst while broiling.

4

Place a sheet of aluminum foil in a baking pan and put the eggplant on top.

5

Broil it for 20 minutes, turning it halfway through cooking time.

6

Remove the cooked eggplant from the oven and wrap it in the foil it was cooking on.

7

Allow it to cool for about 20 minutes.

8

Remove and discard the skin.

9

Put the peeled eggplant with all of it's juices in a food processor. Add the tahini and all of the rest of the ingredients.

10

Pulse until desired consistency is reached. Taste for salt. Add more if necessary.

11

Pour into a serving bowl and drizzle with olive oil. Garnish with chopped parsley and serve with bread.

12

Enjoy!

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