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Ingredients

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Description

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A smoky, creamy Middle Eastern eggplant dip made with tahini, lemon, and garlic. Perfect as a spread or dip for veggies, bread, or falafel.

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Instructions

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1. Preheat oven to 180–200°C (356–392°F).
2. Slice aubergines in half lengthwise and score the flesh in a crosshatch pattern.
3. Drizzle with olive oil and sprinkle with salt. Place cut side up on a baking tray.
4. Roast for 45 minutes or until very soft and slightly browned on top. Let cool slightly.
5. Scoop out the soft flesh into a large bowl.
6. Add lemon juice, crushed garlic, tahini, salt, pepper, and any herbs or spices you like.
7. Mix well with a fork or blend slightly for smoother texture. Adjust seasoning as desired.
8. Drizzle with extra olive oil to serve.

Storage Notes:

• Keeps in the fridge for 4–5 days.
• Can be frozen, but texture may change slightly after thawing.

Note: Servings: ~2 cups (4-6 servings as a dip). Nutrition per Serving is for ~1/4 cup.