Roasted Eggplant Dip
My crave-worthy eggplant dip is a simple yet elegant appetizer that takes minutes to make. It's creamy, packed with flavor, and accidentally dairy-free!
Servings 12 servings
Calories 132kcal
Ingredients
- 2 large eggplants
- 2 cloves garlic
- 1/4 cup tahini
- 1 small lemon juiced
- 1/2 cup olive oil
- 1/4 teaspoon salt
Instructions
- Pierce the eggplants and place them in a microwave safe dish, covered.
- Microwave for 5-6 minutes, or until fully cooked.
- Let the eggplants cool completely before discarding the skin.
- Add the eggplant, garlic, tahini, lemon, olive oil, salt, and pepper, into a food processor and pulse until smooth. If using red onion, fold them through at the end.
- Transfer to a bowl and serve immediately or chill for 30 minutes to serve cold.
Notes
TO STORE: Place leftovers in a shallow container and store it in the refrigerator. The dip will be good for up to 4 days.
TO FREEZE: Once the dip has cooled, place it in a shallow container and store it in the freezer for up to two months.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Sodium: 4mg | Potassium: 212mg | Fiber: 3g | Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg | NET CARBS: 4g