Spicy Eggplant Dip

This Spicy Eggplant Dip is a delightful and smoky spread that captures the essence of Greek BBQ with a spicy twist. Perfect for dipping or spreading, it brings a burst of flavor to any gathering.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1 small, diced
• Red chili flakes - 1 teaspoon (adjust to taste)
• Lemon juice - 1 tablespoon
• Tahini - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife, then brush with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the eggplant halves cut-side down on a baking sheet and roast in the oven for about 20 minutes, until the flesh is soft and slightly charred.
4. While the eggplant is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat, add the minced garlic and diced red bell pepper, and sauté for about 5 minutes until the bell pepper is softened.
5. Remove the eggplant from the oven and let it cool slightly before scooping the flesh into a food processor.
6. Add the sautéed garlic and bell pepper, red chili flakes, lemon juice, tahini, and additional salt and pepper to the food processor.
7. Blend until smooth, adjusting the seasoning as necessary.
8. Transfer the dip to a serving bowl, garnish with fresh parsley, and serve warm or at room temperature with pita bread or fresh vegetables.

Nutrition

• Calories: 160
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and bell pepper.
• Heart-healthy fats from olive oil and tahini.

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