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The Best Roasted Eggplant Dip Recipe You’ll Ever Try

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This is basically a hummus, but with eggplant instead of chickpeas. Serve with pita bread or raw, crisp veggies as a dip or even as a spread.  Large eggplants tend to contain more seeds, which can produce an unpleasant texture. So, it’s better to use smaller eggplants rather than large ones. You can use a food processor, but this is not necessary.  If the eggplant is roasted for long enough it can be easily mixed with a fork. The recipe yields just under 2 cups . 

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1. Ingredients

   1 kilogram eggplants (about 2 small-to-medium eggplants)

   2 cloves of garlic, crushed

   2 tablespoons lemon juice

   2 tablespoons chopped fresh flat-leaf parsley

   ⅓ cup olive oil, plus more for brushing the eggplant and garnish

   ¾ teaspoon salt or to taste

   ¼ teaspoon ground cumin

    1 teaspoon paprika

2. Instructions

  1. Preheat the oven to 230C/450F  with a rack in the upper third of the oven. Line a baking sheet with parchment paper. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
  2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
  3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Let the eggplant rest for a few minutes and shake/lightly press the eggplant to release as much moisture as possible.
  4. Dump the eggplant into a clean bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until the eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy.
  5. Stir in the parsley, salt and cumin. Season to taste with more salt.  Add more lemon juice according to preference.
  6. Transfer to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley on top.



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