Tarator with Eggplant

Tarator with Eggplant is a delightful vegan Turkish snack that combines smoky roasted eggplant with a creamy tahini sauce, providing a rich and flavorful dip perfect for any occasion. Served chilled, this dish is refreshing and satisfying, making it a wonderful addition to your mezze spread.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 3 tablespoons (45g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (2g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons, chopped
• Water - 2 tablespoons (30ml)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife in a criss-cross pattern, being careful not to cut through the skin.
3. Drizzle the eggplant halves with olive oil and sprinkle with salt and pepper.
4. Place the eggplant on a baking sheet, cut side down, and roast in the oven for about 20-25 minutes, or until the flesh is tender and slightly charred.
5. Remove the eggplant from the oven and allow it to cool slightly, then scoop out the flesh and place it in a mixing bowl.
6. Add tahini, minced garlic, lemon juice, and water to the eggplant flesh, and mash everything together until smooth and creamy.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Transfer the tarator to a serving bowl, drizzle with olive oil, and garnish with chopped parsley.
9. Serve chilled or at room temperature with pita bread or vegetable sticks.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from eggplant, which help reduce inflammation.
• High in fiber, promoting digestive health and keeping you full longer.

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