Halal Roasted Eggplant Tahini Dip Recipe

About this recipe

A creamy and smoky roasted eggplant dip, enhanced with tahini, garlic, and lemon juice. Perfect for a satisfying dinner appetizer or as a side dish.

Ingredients

• 100 g Garlic - Single Clove
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Akar Powder Salt
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Place 2 medium eggplants on a baking tray and bake for about 30 minutes, or until the skin is charred and the flesh is soft.
3. 3. Remove the eggplants from the oven and let them cool. Once cool, split them open and scoop out the pulp into a bowl.
4. 4. In a food processor, combine the eggplant pulp, 2 cloves of minced garlic, 1/4 cup tahini, 3 tablespoons lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon paprika. Blend until smooth and creamy.
5. 5. Taste and adjust seasoning if needed. Transfer the dip to a serving bowl and drizzle with a little olive oil if desired.
6. 6. Serve with warm pita bread, fresh vegetables, or as a spread for sandwiches.