Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
3 eggplants, washed
4 cloves garlic
1/4 cup olive oil
1/4 cup Tahini sesame seed paste
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon ground cumin, optional
1 teaspoon ground paprika, optional
Juice of 1 1/2 lemons
additional olive oil for serving
Chopped roasted red pepper for garnish
Pita triangles for serving
Step by Step Instructions
Preheat oven to 350 degrees.
Pierce eggplants with fork all over. This will allow the steam to escape and your eggplant won't explode during cooking.
Bake for 30 to 45 minutes or until eggplant appear wrinkled and they are soft when pierced with a knife.
Remove from oven and place the eggplants into a plastic bag or a bowl, covered in plastic wrap. Allow to cool. This will help the skin steam in order to remove it easily.
Place eggplant into a bowl in which you are going to prepare the dip.
Easily remove the skin from the stringy flesh of the eggplant. Discard the skin. Keeping the eggplant flesh in the bowl.
Add garlic, olive oil, tahini, and lemon juice, salt and pepper as well as cumin and paprika if desired.
Stir well and either place mixture in a blender or food processor or use an immersion blender to blend the mixture until smooth.
Taste for seasoning and adjust as needed.
Spread on a serving platter, mounding around the sides. Add chopped roasted red peppers to the center and drizzle with a generous amount of extra virgin olive oil.
Serve with pita triangles, flatbread, pita chips or fresh vegetables for dipping.
This is also an excellent side dish alongside roasted or grilled meat as well as a nice sandwich spread.
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