Roasted Eggplant Dip
- 1 large eggplant
- 3 tbsp EVOO
- 2 tbsp fresh lemon juice
- 2 garlic gloves, minced
- 3 tbsp tahini
- 1 tsp za'atar
- 2 tbsp parsley
- 2 tbsp pomegranate seeds
- 1 tsp salt
- Preheat oven to 425 degrees F. Prick eggplant with a fork in three or four places. Roast eggplant on a baking sheet for 45 minutes. Then let it cool.
- In a large bowl, whisk together 2 tbsp EVOO, lemon juice, garlic, tahini, za'atar, 1 tbsp parsley, and salt. Set aside.
- Once the eggplant has cooled, scoop out the meat of the eggplant and let it drain in a colander for up to an hour.
- Mix the eggplant into the tahini dressing. Garnish with remaining parsley, EVOO, and pomegranate seeds. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/roasted-eggplant-dip/
3.5.3208