Vegetarian eggplant dip.
- 1 medium / large eggplant to give you a cup of cooked flesh
- 1 tablespoon tahini
- 1 lemon the juice
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- * chopped parsley, mint or cilantro for serving optional
In the oven, stove or toaster oven roast eggplant. Keep turning to roast it evenly.
When thoroughly roasted and browned everywhere. Cut it in half and scoop out the flesh and put it in the bowl of a food processor or blender.
Add olive oil, salt, tahini and lemon juice.
Pulse well until all ingredients are well combined.
Put it in a bowl, sprinkle with chopped parsley and serve with pita chips or melbas.
Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 211mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg