Featuring the sweet and mellow flavour of roasted eggplant, this savoury Mediterranean dip is quick to make and even quicker to finish! Serve with toasted flatbread or raw crisp veggies for a light yet satisfying snack on hot summer days.
2 medium sized eggplants
2 cloves of garlic, finely minced
2 tbsp of lemon juice
3 tbsp of tahini
1/3 cup of extra virgin olive oil
2 tbsp of flat leaf parsley, chopped finely
1 tsp of salt
1/4 tsp of ground cumin
1 tsp of smoked paprika
Preheat oven to 450 degrees F. Place parchment paper on a large baking sheet and set aside.
Cut eggplants in half lengthwise and brush lightly with olive oil. Place onto pan, cut sides down.
Roast eggplant for 30-40 minutes or until very tender and the skin breaks apart easily. Set pan aside to cool and then flip eggplants over. With a large spoon, scoop out the flesh and dispose the skin.
Place cooked eggplant flesh in a wide mesh strainer over a bowl. Release moisture from eggplant by shaking and stirring strainer for a few minutes. Once extra liquid is drained from the eggplant, discard drippings and place eggplant into the bowl.
Add minced garlic and lemon juice then using a fork stir until eggplant breaks down into a thick mixture. Add tahini and mix well. Slowly drizzle olive oil while stirring mixture until it appears pale and creamy.
Season with salt, cumin, smoked paprika and finely chopped parsley and transfer into a serving bowl.