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Eggplant Dip

Eggplant Dip
276
calories
Calories
15 min.
Preparation
55 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
4 Eggplant
3 tablespoons olive oil
1 clove garlic
2 tablespoons Tahini (sesame paste)
1 tablespoon parsley (chopped)
½ lemon (juice)
Tabasco sauce
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Preparation steps

1
Wash and dry the aubergines and prick several times with a fork. Brush with 1 tbsp olive oil and place on a baking tray lined with aluminium foil. Bake in an oven preheated to 180°C | 350F | gas 4 for about 40 minutes. Take out, cool slightly then cut in half lengthwise, peel and chop roughly. Peel and chop the garlic.
2
Puree the aubergines, garlic, tahini, parsley, the rest of the olive oil and the lemon juice. Season to taste with a few squirts of Tabasco, salt and pepper. Serve with flatbread.