Skip the hummus (a little hypocritical since I recently posted a hummus recipe lol) and make this Lebanese roasted eggplant dip instead! This recipe has very few ingredients and so easy to make. Serve it with veggies, chips, or mini pita bread!
INGREDIENTS
-2 eggplants
-olive oil
-1/4 cup tahini
-1 tsp lemon zest
-1 lemon juiced
-2 cloves of grated garlic
-s&p
-chili flakes
-toasted pine nuts for serving
DIRECTIONS
-Cut eggplant in half and sprinkle with salt. Let sit for around 30 minutes to draw out the moisture. Pat them dry with a papertowel. Put them face down on an oiled baking sheet and bake at 425 for around 30 minutes
-Let cool slightly then scoop out the eggplant from the skin and put in a bowl. Break it up with a fork
-Add tahini, lemon zest, lemon juice, grated garlic, salt, pepper, and chili flakes. Mix together with a fork
-Refriedgerate for at least 30 minutes
-To serve, drizzle the top with olive oil and add toasted pine nuts
chef grc 