Roasted Eggplant Dip

This Roasted Eggplant Dip is a creamy, flavorful vegan delight that brings the essence of Greek cuisine to your table. Perfect as a snack or appetizer, it's packed with smoky flavors and pairs beautifully with pita bread or fresh vegetables.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Tahini - 1 tablespoon
• Salt - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Smoked paprika - 1/2 teaspoon
• Fresh parsley - 1 tablespoon, chopped
• Pita bread - for serving

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife in a crisscross pattern.
3. Drizzle 1 tablespoon of olive oil over the eggplant halves and sprinkle with salt.
4. Place the eggplant cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes, until the flesh is soft and caramelized.
5. Remove the eggplant from the oven and let it cool slightly before scooping the flesh into a mixing bowl.
6. Add the minced garlic, lemon juice, tahini, remaining olive oil, smoked paprika, black pepper, and additional salt to the bowl with the eggplant flesh.
7. Use a fork or a food processor to 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 fresh parsley and serve with pita bread.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help protect against chronic diseases.
• High in dietary fiber, supporting digestive health.

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