Making eggplant dip is a great way to enjoy a low-fat, cholesterol-free appetizer. This dish’s simplicity and ease of preparation make it ideal for those hectic days when you lack time or energy but crave some good old-fashioned comfort food!
Eggplant Dip
Ingredients
- 3 eggplants
- 1/2 capsicum
- 2 tsp lemon juice
- 4-6 tahini (sesame paste)
- 1 onion
- 2 tbsp salt
- 2 tbsp pepper
- 2 tbsp oregano
- some parsley (cilantro or a few mint leaves fit as well)
- olive oil
Preparation
- Preheat the oven to 180 degrees celsius.
- Wash the eggplants (+ capsicum if you want) and prick them a few times with a knife before placing them on a baking paper-lined tray.
- Leave the tray in the oven for about 50min until the eggplants are charred and soft.
- In the meantime peel and chop an onion and cook it on low heat in some olive oil until soft and opaque.
- Allow the eggplant to rest until cool enough to handle.
- Then cut off the green part at the end and chop the eggplant into 4 pieces. If you prefer you can also peel off the skin.
- Now add the eggplants into the blender and blend until smooth. When using the Optimum G2.6 select the sauce program.
- If preferred add more olive oil and spices at a later stage.
