We love all things eggplant so when can came across this roasted eggplant dip how-to from Bon Appétit we just had to try it. This dip is so luscious, delicious and creamy. And it comes together real quick but it tastes like you’ve been slaving away in the kitchen making it. Here’s the easy how to:
Ingredients:
- 1 large italian eggplant
- tahini
- full fat yogurt
- lemon
- olive oil
- salt
- sesame seeds, green onion, mint (garnish)
How to:
- prick eggplant all over with fork and rub all over with olive oil. place on a baking sheet and set it under the broiler until the skin is charred all over and the flesh inside is soft. the eggplant will deflate as the flesh cooks. once done, set aside to cool
- once the eggplant has cooled down, peel back the skin and scoop out the flesh onto a bowl. mash the eggplant with a fork.
- add tahini and yogurt (start with a spoonful and you can add some more later if you want)
- squeeze half a lemon over the mixture and add a glug of olive oil
- season with salt and mix the whole thing together until you have a creamy dip
- garnish with mint leaves and/or green onions and some toasted sesame seeds
- serve with toasted pita bread
