Description
A flavorful, creamy, and smoky vegan dip perfect for appetizers, snacks, or meal prep.
Ingredients
Scale
- 2 large eggplants
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork to prevent them from bursting.
- Place them on a baking sheet.
- Roast in the oven for 30-40 minutes until the skins are charred and insides are soft.
- Let the eggplants cool before scooping the flesh into a bowl.
- Add tahini, lemon juice, minced garlic, olive oil, smoked paprika, and salt.
- Blend until smooth and creamy, adjusting seasoning if needed.
- Serve garnished with fresh parsley.
Notes
This dip can be made ahead of time and stored in an airtight container in the fridge for about a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg