Roasted Eggplant Dip with Crudités
15min
30min
2
215
Chef's Note
For a smoother dip, you can peel the eggplant before roasting, but keeping the skin on during roasting adds a subtle smokiness. If you prefer a chunkier texture, mash by hand instead of using a food processor.
Tags
Ingredients
1 whole medium eggplant
2 cloves garlic cloves
2 tablespoons tahini
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley
1/2 medium bell pepper (red or yellow)
1/2 medium cucumber
2 stalks celery stalks
6 whole cherry tomatoes
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Prick the 1 medium eggplant all over with a fork and place on a baking sheet lined with parchment paper.
- 3
Roast the eggplant for 30-35 minutes until very soft and collapsed.
- 4
Allow the eggplant to cool for 10 minutes, then cut in half and scoop out the flesh into a colander. Let drain for 5 minutes to remove excess liquid.
- 5
Transfer the eggplant flesh to a food processor. Add 2 peeled garlic cloves, 2 tablespoons tahini, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Pulse until smooth, scraping down the sides as needed. Taste and adjust seasonings if necessary.
- 7
Transfer the dip to a serving bowl and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with 2 tablespoons chopped fresh parsley.
- 8
Wash and slice 1/2 bell pepper, 1/2 cucumber, and 2 celery stalks into sticks. Arrange on a plate alongside 6 whole cherry tomatoes.
- 9
Serve the roasted eggplant dip with the prepared vegetable crudités.
Nutrition Information (per serving)
215
4g
15g
18g
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