Ingredients

The following ingredients have 6 Servings
  • 2 medium eggplants
  • 2 tablespoons tahini
  • 1 large clove garlic
  • 1 lemon
  • 1/4 cup olive oil, plus more for drizzling
  • 1/2 teaspoon smoked paprika, plus more for sprinkling
  • salt, to taste

Instruction

  • Preheat the oven to 425F and place the eggplant on a baking sheet. Roast whole for 30 minutes or until tender and wilted. Let the eggplant cool to the touch, then peel them and discard the peel and stems.
  • To a food processor, add the eggplant flesh with all the other ingredients, starting with 1 teaspoon of salt and the juice of half the lemon. Pulse to combine, then taste the dip. Add more salt or lemon juice to your preference.
  • Serve the dip warm or chilled sprinkled with extra paprika and drizzled with olive oil. Enjoy!