Eggplant (Aubergine)-Tahini Dip Recipe

Name: Eggplant (Aubergine)-Tahini Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 4 tablespoons tahini; 2 garlic cloves, crushed; 1/4 cup ground almonds; 1/2 lemon, juice of; 1/2 teaspoon cumin powder; 2 tablespoons fresh mint leaves; 2 tablespoons olive oil; salt; fresh ground black pepper

Servings: persons

1 large eggplant
4 tablespoons tahini
2 garlic cloves, crushed
1/4 cup ground almonds
1/2 lemon, juice of
1/2 teaspoon cumin powder
2 tablespoons fresh mint leaves
2 tablespoons olive oil
salt
fresh ground black pepper

1
Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
2
Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
3
Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
4
Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
5
Goes well with pita crackers.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, 4 tablespoons tahini, 2 garlic cloves, crushed, 1/4 cup ground almonds, and more.

Yes, Eggplant (Aubergine)-Tahini Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant (Aubergine)-Tahini Dip

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