This is a classic smoky Middle Eastern roasted eggplant dip and spread. It’s a really easy and hardy vegetarian dish to make and it tastes delicious! The texture is smooth and the flavor is unlike any other. You’ll want definitely to make this make again.
What You Need:
(Makes: 1 & 1/2 cups)
1 large eggplant, cut lengthwise into quarters
1/4 cup of olive oil, plus more for drizzling
Kosher salt to taste
freshly ground black pepper to taste
1 clove of garlic; finely grated
1 teaspoon of lemon zest; finely grated
1 tablespoon of fresh lemon juice
1 tablespoon of tahini (sesame seed paste)
3/4 teaspoon of ground cumin
Toasted sesame seeds
Bread, cut into chunks
What to Do:
STEP 1) Preheat the oven to 475 degrees. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20 to 25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
STEP 2) Mix the eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds. Serve dip with the bread chunks or Naan bread.
STEP 3) Enjoy!