Grilled eggplant is pureed with garlic, lemon juice and tahini to make a lighter and delicious version of the Classic dip.
Serve with home made bread or pita bread or use as a spread filling for sandwiches.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 12
- Difficulty Level Super easy and quick
Ingredients
- 2 eggplants (0.5 kg each)
- 4 cloves garlic, unpeeled, crushed
- 1/4 cup lemon juice
- 2 tbsp tahini
- 1 tsp salt
- Olive oil for garnish
- 1 tsp red pepper flakes for garnish
- 1 tsp olive oil
- 1 tsp dill
Nutrition Info
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1/4 cup serving = 30 kkal
Instructions
- Preheat oven to 240 C.
- Pick eggplants all over with a fork. Bake eggplants for 50 minutes, wrapped in foil. Or grill, turning occasionally until tender (12 minutes).
- Wrap the garlic in foil, with a pinch of salt, sprinkle over the dill, wrap and bake for 20 minutes.
- Transfer eggplant and garlic to cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt. Process until almost smooth.
- Drizzle with olive oil and sprinkle with red pepper flakes, if desired.
- Servings : 12
- Ready in : 55 Minutes
- Course : Appetizers, Basic recipes
- Recipe Type : Appetizers, Finger foods, Salad Dressing and dips, Vegetables and site dishes
- Ingredient : Dill, Dill springs, Eggplant, Garlic, Lemon juice, Olive oil, Red pepper flakes, Salt, Tahini
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