Roasted Eggplant Dip
 
Prep time
Cook time
Total time
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. In a large bowl, whisk together 2 tbsp EVOO, lemon juice, garlic, tahini, za'atar, 1 tbsp parsley, and salt. Set aside.
  3. Once the eggplant has cooled, scoop out the meat of the eggplant and let it drain in a colander for up to an hour.
  4. 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/