Spicy Eggplant Dip

This Spicy Eggplant Dip is a flavorful Lebanese dish that showcases the smoky richness of roasted eggplant combined with a kick of spice. Served with warm pita bread or fresh vegetables, it makes for a delightful and healthy appetizer or side dish.

Ingredients

• Eggplant - 300 grams
• Tahini - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Pine nuts - 1 tablespoon, toasted

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. Brush the cut sides with olive oil and sprinkle with salt.
3. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper and roast for about 30 minutes, or until the flesh is soft and the skin is wrinkled.
4. Remove the eggplant from the oven and let it cool slightly. Scoop the flesh into a mixing bowl and discard the skin.
5. Add tahini, minced garlic, lemon juice, ground cumin, cayenne pepper, and additional salt to the eggplant flesh. Mix well until smooth and creamy.
6. Taste and adjust seasoning if necessary. If the dip is too thick, add a little water until the desired consistency is reached.
7. Transfer the dip to a serving bowl and drizzle with a little olive oil on top. Garnish with chopped parsley and toasted pine nuts.
8. Serve with warm pita bread or fresh vegetable sticks.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 18 g
• Fiber: 8 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, promoting overall health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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