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

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - CHATCHAWAN Fresh Thai Round Eggplant
• 100 G Jumbo Garlic 100g
• 400G Tahini, 400G
• - Sunita Lemon Juice Organic
• 314 ml Aubergine Slice La Contadina 314 Ml
• 350G Natoora Large New Season Unwaxed Lemons
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Schwartz Paprika
• - Terre Exotique Viking Smoked Salt

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.