Smoky Eggplant Dip

This Smoky Eggplant Dip is a delightful blend of roasted eggplant, spices, and a hint of smoke, embodying the vibrant flavors of Moroccan cuisine. Perfect as a dip for gluten-free crackers or fresh veggies, it brings a unique twist to your BBQ spread.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon (15ml)
• Cumin - 1 teaspoon (5g)
• Smoked paprika - 1/2 teaspoon (2g)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (3g)
• Fresh parsley - 1 tablespoon, chopped (5g)
• Pomegranate seeds - for garnish (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern.
3. Drizzle the cut side with olive oil and sprinkle with salt.
4. Place the eggplant halves cut side down on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the flesh is soft and slightly charred.
6. Remove the eggplant from the oven and let it cool for a few minutes before scooping the flesh into a mixing bowl.
7. Add tahini, minced garlic, lemon juice, cumin, smoked paprika, and remaining olive oil to the eggplant flesh.
8. Blend the mixture using a fork or a food processor until smooth and creamy.
9. Taste and adjust seasoning if needed, adding more salt or lemon juice to your preference.
10. Serve the dip in a bowl, garnished with chopped parsley and pomegranate seeds if desired.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, supporting overall health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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