How To Make Tunisian Eggplant Dip
A creamy and tangy dip made with roasted eggplants, garlic and spices.
Serves:
Ingredients
- 2 medium eggplants
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp chili flakes
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F.
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Cut eggplants in half and brush with olive oil. Place on a baking sheet, cut side down, and roast for 35 minutes until tender.
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Scoop out the flesh of the eggplants into a blender or food processor.
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Add minced garlic, cumin, smoked paprika, chili flakes, lemon juice and a pinch of salt and pepper.
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Blend until smooth.
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Season with more salt and pepper if needed.
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Serve with pita bread or crackers.
Nutrition
- Calories : 78kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 6mg
- Total Carbohydrates : 11g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 2g
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