Roasted Eggplant Dip
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Source: Chef ZZ
1 Eggplant (cubed)
1 Lemon (juiced)
2 Tbsp Tahini
2 Tbsp Extra virgin olive oil
1-2 Garlic cloves
1 tsp Sea salt
1 tsp Paprika
4 Kalamata olives * optional
Roast your eggplant at 375 for about 30 minutes or until tender, covering half way through.
Let cool, then in a food processor add all your remaining ingredients and the eggplant .
Pulse on high til everything is mixed and the consistency is to your liking. Enjoy with your favorite chips or as a delicious sandwich spread!
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