Smoky Roasted Eggplant Dip
December 30, 2019
The season of entertaining is nearly all finished, so let’s go out with a bang! If you’re hosting or heading to a New Years Eve party tomorrow, here is a winning recipe to feed to your friends. Or even better if you’re staying home and want to treat yourself.
The smoky flavor of this dip is a real winner. It’s creamy, garlicky and oh so delicious. It’s also easy enough to make and even easier to please!
Wishing you all a happy and safe New Years Eve and the best for 2020!
Smoky Roasted Eggplant Dip
Author: www.cupfulofkale.com
Ingredients:
- 2 eggplants/aubergines (~500g)
- 3 garlic cloves
- 3 tbsp lemon juice
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1-2 tbsp unsweetened vegan yoghurt/creme fraiche (optional)
Topping:
- Handful flat leaf parsley
- 2 tsp sesame seeds
- 6 cherry tomatoes
Instructions:
- Preheat oven to 200C.
- Slice eggplants in half length ways, pierce the skin a few times and lightly coat in some oil. Place flesh side down on a baking tray and place in the oven for 35 minutes.
- The skin should be starting to deflate, be wrinkled and the flesh really soft. Place a knife through to check, leave in for a few more minutes if it needs it.
- Leave to cool and then scoop the flesh into a food processor using a spoon, discard the skins.
- Add roughly chopped garlic, salt, smoked paprika, tahini, lemon juice and olive oil.
- Blend until smooth, taste and season with some pepper. Add the yoghurt if using and blend once more.
- Serve straight away or place in the fridge, the flavours will meld if left longer.
- Top with chopped parsley, cherry tomatoes and sesame seeds!
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