Roasted Eggplant and Tahini Dip

Roasted Eggplant and Tahini Dip is a delicious and healthy appetizer that is perfect for any occasion. This dish is made with roasted eggplant, tahini, garlic, lemon juice, and olive oil. It is a vegan and gluten-free dish that is packed with flavor and nutrients.

To make this Roasted Eggplant and Tahini Dip, you will need the following ingredients:

- 2 medium-sized eggplants
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste

To start, preheat your oven to 400°F. Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the eggplants in the oven for 30-40 minutes, or until they are tender and golden brown.
Once the eggplants are roasted, let them cool for a few minutes. Scoop out the flesh and place it in a food processor or blender. Add the tahini, garlic, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
Serve the Roasted Eggplant and Tahini Dip with pita bread, crackers, or fresh vegetables. This dish is perfect for parties, potlucks, or as a healthy snack.
The Roasted Eggplant and Tahini Dip is a vegan and gluten-free appetizer that is packed with flavor and nutrients. The dish is creamy, tangy, and has a smoky flavor from the roasted eggplant. The dip has a beautiful purple color and is garnished with a drizzle of olive oil and fresh herbs.
Type of dish: Appetizer/Dip

Main ingredients:

- Eggplant
- Tahini
- Garlic