Spiced Eggplant Dip

This Spiced Eggplant Dip is a vibrant and flavorful Moroccan-inspired dish that blends roasted eggplant with aromatic spices and herbs. Perfect for sharing, it pairs wonderfully with pita bread or vegetable sticks, making it a delightful appetizer or side dish.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Tahini - 1 tablespoon

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. Brush the cut sides of the eggplant with 1 tablespoon of olive oil and sprinkle with salt.
4. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes, until the flesh is soft and slightly charred.
5. While the eggplant is roasting, heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
6. Stir in the cumin, coriander, smoked paprika, black pepper, and cook for another minute, then remove from heat.
7. Once the eggplant is roasted, allow it to cool slightly, then scoop out the flesh into a mixing bowl.
8. Add the sautéed spices, tahini, lemon juice, and chopped parsley to the bowl with the eggplant and mash everything together until smooth and well combined.
9. Taste and adjust seasoning if necessary, then transfer the dip to a serving dish and garnish with additional parsley if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• High in fiber, which aids digestion.

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