Eggplant Dip

This Eggplant Dip is a smoky and creamy blend of roasted eggplant and flavorful spices, perfect for dipping pita bread or veggies. It's a delightful Halal American snack that brings a taste of the Mediterranean to your table.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)
• Pita bread - 2 pieces (for serving)

Steps

1. Preheat your oven to 200°C (400°F).
2. Prick the eggplant with a fork several times and place it on a baking sheet.
3. Roast the eggplant in the oven for about 25-30 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool for a few minutes.
5. Once cooled, slice the eggplant open and scoop out the flesh into a mixing bowl.
6. Add tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper to the bowl with the eggplant flesh.
7. Using a fork or a food processor, blend the mixture until smooth and creamy.
8. Taste and adjust seasoning if necessary, then transfer the dip to a serving bowl.
9. Garnish with chopped parsley and drizzle with a little olive oil on top.
10. Serve with pita bread for dipping.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat free radicals in the body.
• High in dietary fiber, promoting digestive health.

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