Prep 10 mins
Cook 45 mins
The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip. From Good Housekeeping.
- 2 eggplants, 1 pound each, each halved lengthwise
- 4 garlic cloves, unpeeled
- 3 tablespoons tahini, sesame puree
- 3 tablespoons fresh lemon juice
- salt, to taste
- 1⁄4 cup loosely packed cilantro or 1⁄4 cup loosely packed mint leaf, chopped
- Preheat oven to 425 degrees F.
- Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
- Place eggplant halves, skin-sides up, in foil-lined pan.
- Wrap garlic in foil and place in pan with eggplants.
- Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
- Unwrap garlic.
- Cool eggplants and garlic until easy to handle.
- When cool, scoop eggplants' flesh into food processor with knife blade attached.
- Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
- Spoon dip into serving bowl; stir in cilantro.
- Cover and refrigerate at least 2 hours.
- Serve dip with pita and vegetables.
Excellent!! I recently did a detox where almost everything was off limits and had to eat tons of Fresh veggies - this really adds zip to boring food & is not bad for you at all!!
This was good, but I don't know if I'd say amazing. My husband, who hates eggplant even liked it (before I told him it was eggplant!) I used fresh parsley instead of cilantro but will try again as written. I was more generous on the lemon juice as I like things lemony! Would be very good on top of falafel instead of hummus.