Greek · Lunch
Smoky Eggplant Dip (Dairy-Free)
Eggplant is charred over open flame until the skin blackens and flesh collapses, then mashed with garlic, tahini, lemon juice and olive oil. Served cool with parsley, sumac and warm pita for scooping.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
268Calories
5.4gProtein
18.2gFat
24.1gCarbs
8.9gSugar
9.9gFiber
499mgSodium
0mgChol
2.6gSat Fat
690mgPotassium
90mgCalcium
2.6mgIron
0mcgVitamin B12
10.5mgVitamin C
vegan
vegetarian
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Pierce the eggplant skin in several places with a knife and set it on a rack over a gas burner or under a broiler on high heat.
2
Char
Turn the eggplant every 2–3 minutes over the open flame for 15–20 minutes total until the skin is blackened, blistered and the flesh feels completely soft.
3
Cool
Transfer the charred eggplant to a bowl, cover, and let it sit for 15 minutes until cool enough to handle.
4
Plate
Split the eggplant open, scoop the soft flesh into a bowl, discard the skin, mash with a fork, stir in the garlic, lemon juice, tahini, olive oil, salt and pepper, then spread onto a plate. Drizzle with olive oil, scatter parsley and sumac on top, and serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g eggplant
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- pita bread for serving
