Vegan Roasted Eggplant Dip Recipe

About this recipe

A creamy and smoky vegan dip made with roasted eggplant, tahini, and fresh parsley. Perfect for dinner as a flavorful appetizer or side dish.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 100 G Jumbo Garlic 100g
• 400G Tahini, 400G
• 50G Picard Chopped Flat Parsley
• - Tata Salt
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• - Apple Cider Vinegar

Instructions

1. 1. Preheat your oven to 400°F (200°C). Prick the whole unpeeled eggplant in a few places with a fork and place it on a baking sheet.
2. 2. Roast the eggplant in the oven for about 40 minutes, turning it occasionally, until it is completely soft and the skin is charred.
3. 3. Remove the eggplant from the oven and let it cool until it is safe to handle. Peel off the charred skin and discard it.
4. 4. Place the eggplant pulp in a bowl and mash it with a fork until smooth, or use a blender for a creamier texture.
5. 5. In a separate bowl, combine the minced garlic, salt, and tahini. Mix well until smooth.
6. 6. Gradually add the apple cider vinegar to the tahini mixture, stirring continuously until the mixture becomes lighter in color and creamy.
7. 7. Fold the tahini mixture into the mashed eggplant a little at a time, mixing thoroughly to combine.
8. 8. Stir in the chopped fresh parsley and a pinch of cayenne pepper for a hint of heat.
9. 9. Taste and adjust seasoning if needed, adding more salt or apple cider vinegar to suit your preference.
10. 10. Serve the dip at room temperature or chilled, garnished with additional parsley if desired.