Roasted Eggplant, garlic, some herbs and spices bring out the great flavors in this dip. Served with Parmesan flavored pita chips, crackers or spread on garlic bread is going to absolutely wow your guests if there's any left!
Roasted Eggplant Dip Recipe
2 large eggplants
2 cleaned fresh cloves of garlic
1 lemon juiced
3 tablespoon olive oil
1/4 teaspoon red pepper flakes
2/3 cups Tahini (sesame paste)
1/2 cup fresh Italian minced parsley
1/2 teaspoon or more to taste of sea salt and freshly cracked pepper
Heat oven to 450 degrees. On a large baking sheet pierce the eggplants with a fork all over.
Roast until softened around 25 minutes. Cool.
Once it's cooled off, peel the eggplant, remove the stems and toss away.
Place everything in the food processor except the parsley and pulse a few times. I like mine a little chunkier. Fold in the parsley.
Serve with Parmesan flavored pita chips, bread points or assorted vegetables.
+claudia lamascolo Author