Roasted Eggplant Dip

Roasted Eggplant Dip is a creamy and smoky vegan delight, perfect for a Lebanese breakfast spread. This dish combines the rich flavors of roasted eggplant with tahini and garlic, making it a nutritious and satisfying option.

Ingredients

• Eggplant - 1 medium (about 300g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (3g)
• Ground cumin - 1/2 teaspoon (2g)
• Fresh parsley - 1 tablespoon, chopped (15g)
• Pomegranate seeds - for garnish (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern.
3. Drizzle with olive oil and sprinkle with salt, then place cut-side down on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and skin is slightly charred.
5. Remove from the oven and let cool for a few minutes before scooping the flesh into a bowl.
6. Add tahini, minced garlic, lemon juice, ground cumin, and remaining olive oil to the bowl with the roasted eggplant.
7. Mash everything together until smooth and creamy, adjusting salt to taste.
8. Transfer the dip to a serving dish, drizzle with olive oil, and sprinkle with chopped parsley and pomegranate seeds if using.
9. Serve with pita bread or fresh vegetables.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, which aids in digestion.
• Contains antioxidants that may help reduce inflammation.

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