Eggplant Dip
(Dip de Berenjena)
Try this easy eggplant recipe that everyone will love. It’s kid-approved!
- Average Cost: $12.01
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Servings: 12
Recipe Source: FoodHero.org
Ingredients
- 1 globe eggplant or 2 to 3 smaller eggplants
- ¼ cup tahini
- 3 to 4 Tablespoons lemon juice
- 2 to 3 cloves garlic, minced or ½ to ¾ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Tablespoons chopped parsley or cilantro (optional)
Directions
- Wash hands with soap and water.
- Rinse vegetables under cool running water before preparing.
- Preheat oven to 400 degrees F. Lightly grease a baking sheet or line the sheet with aluminum foil.
- Poke the whole eggplant with a knife or fork in 8 to 10 places. Place on baking sheet and roast until the eggplant collapses and softens, about 45 minutes. Turn over after about 20 minutes. Smaller eggplants will take less time.
- Cool eggplant for 10 to 15 minutes. Remove the stem and skin to throw away or compost. Place cooked eggplant in a medium bowl or blender. Add the rest of the ingredients and stir or blend until smooth.
- Scoop mixture into a serving bowl and sprinkle with parsley, if desired.
Serving Size: 2 Tablespoons