Middle-Eastern inspired Eggplant Dip
Get ready to dip into this super creamy eggplant dip! Made with tender eggplants blended with olive oil, tahini, Greek yogurt, a pinch of salt, and a squeeze of fresh lemon juice, this dip is a creamy dream come true. Every scoop is a burst of rich, savory flavor that pairs perfectly with crunchy pita chips, fresh veggies, or as a spread on your favorite sandwich.
Servings: 1 bowl
Ingredients
- 1 eggplant, cubed and boiled
- 1 garlic clove
- salt to taste
- 1 tbsp tahini
- 2 tsp greek yoghurt
- 1 tsp olive oil
- juice of half a lemon
- Optional: olive oil, smoked paprika powder and cilantro to top
Instructions
- Boil the cubed eggplant with the garlic clove for 20 minutes.
- Once softened, strain the eggplant and garlic and squeeze out any excess liquid, then transfer it to your food processor. Add the remaining ingredients and blend into a smooth texture
- Top with olive oil, smoked paprika powder and fresh cilantro