Eggplant (Aubergine)-Tahini Dip
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 large eggplant
- 4 tablespoons tahini
- 2 garlic cloves, crushed
- 1⁄4 cup ground almonds
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon cumin powder
- 2 tablespoons fresh mint leaves
- 2 tablespoons olive oil
- salt
- fresh ground black pepper
directions
- Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
- Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
- Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
- Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
- Goes well with pita crackers.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
eatrealfood
United States
<table width="133" border="0" cellspacing="0" cellpadding="3"><tr><td align="center"><a href="http://www.website-hit-counters.com" target="_blank"><img src="http://www.website-hit-counters.com/cgi-bin/image.pl?URL=305478-2685" alt="" border="0" ></a></td></tr><tr><td align="center">Get a free <a href="http://www.website-hit-counters.com/website-design.html" target="_blank" style="font-family: Geneva, Arial, Helvetica, sans-serif; font-size: 9px; color: #555556; text-decoration: none;" title="website design">website design</a> quote.</td></tr></table>