A delicious dip and great to include on the tapas menu.
2 medium eggplants, sliced into 2 cm cubes
¾ cup canola oil
4 Tbsp lemon juice
2 Tbsp tahini paste
3-4 cloves garlic, peeled and crushed
chopped parsley, for garnish
Preheat oven to 200°C.
Spray baking dish with a little oil. Add eggplant, half the oil and toss until coated.
Bake in preheated oven for 20-25 minutes or until very soft.
Scoop out the flesh. Place eggplant flesh, remaining oil, lemon juice, tahini paste, garlic, and salt into food processor.
Blend for 30-45 seconds until a coarse paste.
Garnish with parsley and serve with toasted pita bread or crackers.
Nutrition Information Panel
|Per Serving [8 Serves]|
|- saturated fat||1.9g|