Healthy eggplant dip recipe - Choithrams

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Calories
53.1

Fat
4.2g

Protein
7.4g

Carbs
36.3g

Calories
53.1
Fat
4.2g
Protein
7.4g
Carbs
36.3g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
53.1
Fat
4.2g
Protein
7.4g
Carbs
36.3g

Healthy eggplant dip

Prep Time
15 Mins
Cook Time
40 Mins
Serves
8

About

Perfect for a quick lunch with crunchy vegetables on the side, or as a healthy dip to kick off Iftar

Ingredients

1 large Eggplant
1 tbsp Olive oil
3 tbsp Tahini
2 cloves Garlic, grated or crushed
2 Lemon, juice only
0.35g Ground Cumin
0.35g Salt
0.35g Ground black pepper

Method

Preheat the oven to 200°C. Pierce the eggplant a few times all over with a knife. Next, using your hands, rub the eggplant with the olive oil. Roast in the oven for 30-40 minutes until beginning to char.
When the eggplant is cool enough to handle, peel off the skin, and put the roasted flesh in a blender or food processor. Add the tahini, garlic, lemon juice, and cumin, and blend to a purée.
Taste, and season with salt and black pepper, adding more lemon juice if needed. Blend again briefly. Spoon into a bowl or serving dish, and serve with pitta breads.

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