EGGPLANT DIP

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Our roasted eggplant dip is an excellent appetizer made with eggplant, lemon, garlic, and tahini. It has a creamy-dreamy texture with a silky mouth feel.

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STEP 1: Score the flesh of the eggplant with a knife, then season with olive oil, salt, and pepper.

[{"selector":"#anim-4a49e1f3-9ab0-4af0-83ac-1dc57f1099b9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cd043887-975e-413c-9a2f-5fc68732dc01","keyframes":{"transform":["translate3d(-115.75562%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 2: Arrange the eggplants cut side down and bake at 430°F or 220°C for 50 minutes.

[{"selector":"#anim-b8649836-15aa-48d3-a977-bd9779274b25","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f61bec53-8f3c-4752-84b8-d480476f724c","keyframes":{"transform":["translate3d(-115.75562%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 3: Let eggplants cool down for 10 mins, scoop the flesh out, and transfer it into a food processor.

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STEP 4: Add the garlic, lemon juice, tahini, and salt, then pulse a few times.

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Tip: baba ganoush should be creamy, with a bit of texture, and not completely smooth.

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top with finely chopped parsley, mint, a generous drizzle of oil

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Variation: add chickpeas for extra protein.

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EGGPLANT DIP

THEPLANTBASEDSCHOOL.COM

Our roasted eggplant dip is an excellent appetizer made with eggplant, lemon, garlic, and tahini. It has a creamy-dreamy texture with a silky mouth feel.

THEPLANTBASEDSCHOOL.COM

STEP 1: Score the flesh of the eggplant with a knife, then season with olive oil, salt, and pepper.

STEP 2: Arrange the eggplants cut side down and bake at 430°F or 220°C for 50 minutes.

STEP 3: Let eggplants cool down for 10 mins, scoop the flesh out, and transfer it into a food processor.

STEP 4: Add the garlic, lemon juice, tahini, and salt, then pulse a few times.

Tip: baba ganoush should be creamy, with a bit of texture, and not completely smooth.

top with finely chopped parsley, mint, a generous drizzle of oil

Variation: add chickpeas for extra protein.

GET THE RECIPE BY CLICKING THE BUTTON BELOW

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THEPLANTBASEDSCHOOL.COM