Roasted eggplant dip is one of my favourites and an easy way to prepare a whole eggplant. I love the colour and shape of eggplants as well as their flavour – they are so beautiful.
Roasted eggplant dip with paprika
Print RecipeIngredients
- 1 eggplant
- 2 cloves garlic
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon paprika, plus more for dusting
- 1 teaspoon salt
- Juice of one lemon
- 3 tablespoons of tahini
- Micro red garnet for garnishing
- Crackers or bread for serving
Instructions
Preheat the oven to 200 C
Line a baking tray with baking parchment
Place the eggplant in the tray with the garlic
Drizzle with a little olive oil
Bake for 30 minutes or until the eggplant is very tender
You will need to remove the garlic after about 15-20 minutes when it has become very soft to avoid it burning and drying out
When the eggplant is cooked and cooled down, peel off the skin and add the flesh to a blender, along with the salt, tahini and lemon juice and blend
Transfer to a serving bowl and drizzle with olive oil and dust with paprika
Serve on crackers or bread dusted with paprika and garnished with micro red garnet
Notes
I used Urban Green micro herbs sourced from @myfruitologist Rozelle
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