Eggplant (Aubergine)-Tahini Dip

Recipe by eatrealfood
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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