EGGPLANT DIP: MELITZANOSALATA
Yield:
4
Ingredients
- 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
- 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 🙂
- Set your oven to the broil setting. Mine has a high or low broil option, choose the high.
- Brush the eggplant with a little oil and pierce it all around with a knife so that it does not burst while broiling.
- Place a sheet of aluminum foil in a baking pan and put the eggplant on top.
- Broil it for 20 minutes, turning it halfway through cooking time.
- Remove the cooked eggplant from the oven and wrap it in the foil it was cooking on.
- Allow it to cool for about 20 minutes.
- Remove and discard the skin.
- 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.
- Pulse until desired consistency is reached. Taste for salt. Add more if necessary.
- Pour into a serving bowl and drizzle with olive oil. Garnish with chopped parsley and serve with bread.
- Enjoy!
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