Roasted Eggplant Dip

Roasted Eggplant Dip.png

INGREDIENTS:

  • 2 medium eggplant, sliced in half

  • 2 cloves garlic

  • 3-4 tbsp tahini

  • 4 tbsp olive oil

  • 1/2 tsp cumin

  • 1 tsp pink himalayan salt

  • Ground black pepper to taste

  • 1 lemon, juiced

  • Pomegranate seeds to garnish

METHOD:

  1. Preheat oven to 375 F

  2. Grease a baking pan with coconut oil

  3. Place sliced eggplant and drizzle with 1 tbsp olive oil

  4. Roast for 20–30 minutes until soft

  5. Once eggplant has cooled, scoop out the flesh and place in a food processor with the rest of ingredients

  6. Pulse until the mixture is a creamy consistency

  7. Serve with pomegranate seeds and a dash of cold-pressed olive oil

SidesIsabelle Carroll