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🍽️ Roasted Eggplant Dip

60 kcal · 30 min · 4 servings

Ingredients

• 750 g medium eggplants
• 2 garlic cloves
• 1 tbsp olive oil
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 tsp paprika powder (sweet)
• parsley (for garnishing)

Instructions

1. 1. Pierce the eggplants several times with a fork.
2. 2. Place the eggplants on a baking sheet lined with baking paper.
3. 3. Preheat the oven to 200 degrees.
4. 4. Bake the eggplants for about 40 minutes.
5. 5. Remove the eggplants when the skin is wrinkled and the flesh is soft.
6. 6. Peel the skin off the eggplants.
7. 7. Let the eggplants cool down for a short while.
8. 8. Mash the flesh finely with a fork.
9. 9. Peel the garlic.
10. 10. Press the garlic into the eggplant mixture.
11. 11. Stir in the oil.
12. 12. Stir in the lemon juice.
13. 13. Season the mixture with salt.
14. 14. Season the mixture with pepper.
15. 15. Season the mixture with paprika powder.
16. 16. Chill the mixture.
17. 17. Lightly dust the dip with paprika powder before serving.
18. 18. Garnish the dip with parsley leaves.
19. 19. Hollow out the eggplant halves.
20. 20. Fill the dip into the hollowed-out eggplant halves.
21. 21. Serve the dip with vegetable sticks.

Nutrition per serving

• kcal: 60
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 6 g