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Experience the flavors of the Mediterranean with this dip platter. A zesty and flavorful mutable dip, pita bread, and olives, finished with olive oil, makes for an amazing meal. Dig in!
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 35 minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 large eggplant (roasted peeled and drained) | |
| 4 garlic cloves (minced) | |
| ¼ cup tahini sauce | |
| ¼ cup fresh lemon juice | |
| 1 tablespoon plain greek yogurt | |
| 2 tablespoons Italian parsley (chopped) | |
| 2 teaspoons salt | |
| 1 teaspoon black pepper | |
| 1 teaspoon cumin | |
| Olive oil to drizzle | |
| Sumac or smoked paprika for garnish |
Preparation
1
Preheat your oven to 425°F (220°C).
Cut the eggplants lengthwise. Brush the cut surfaces with the 2 tablespoons of olive oil.
Place the eggplants on a baking sheet, cut side down. Bake for about 35 minutes, or until they are tender and well roasted.
Remove the eggplants from the oven and allow them to cool until they can be safely handled.
2
Once cooled, use a spoon to scoop out the eggplant flesh, discarding the skin.
Place the scooped eggplant flesh in a strainer set over a bowl. Use the back of the spoon to press the eggplant, extracting as much moisture as possible. Discard the collected water.
3
Transfer the drained eggplant to a cutting board and chop it finely.
4
In a clean bowl, combine the chopped eggplant, minced garlic, fresh lemon juice, tahini sauce, salt, black pepper, cumin, Greek yogurt, and one tablespoon of chopped Italian parsley. Mix well, then adjust the salt to your taste.
5
Transfer the mixture to a serving bowl. Garnish with the remaining chopped Italian parsley, a sprinkle of sumac or smoked paprika, and a generous drizzle of olive oil.
Serve cold, accompanied by toasted pita bread.
Enjoy your roasted eggplant dip