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🍽️ Roasted Eggplant Dip

142 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 1 shallot
• 2 garlic cloves
• 4 tbsp olive oil
• 1 tbsp sesame seeds
• 1 tbsp chopped parsley
• salt
• cayenne pepper
• 1 drop lemon juice
• parsley (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the eggplants thoroughly.
3. 3. Prick the eggplants all over with a fork.
4. 4. Place the eggplants in the preheated oven.
5. 5. Bake them for 15 to 20 minutes until soft.
6. 6. Remove the eggplants from the oven.
7. 7. Let them cool down briefly.
8. 8. Cut the eggplants open.
9. 9. Scoop out the soft flesh with a spoon.
10. 10. Mash the fruit with a fork until creamy.
11. 11. Keep the skin.
12. 12. Finely chop half of the skin.
13. 13. Peel the shallot.
14. 14. Peel the garlic.
15. 15. Cut the shallot into very small cubes.
16. 16. Cut the garlic into very small cubes.
17. 17. Put the eggplant puree into a bowl.
18. 18. Add the finely chopped skin.
19. 19. Add sesame.
20. 20. Add parsley.
21. 21. Add olive oil.
22. 22. Mix all ingredients in the bowl.
23. 23. Season the mixture with lemon juice.
24. 24. Season the mixture with salt.
25. 25. Season the mixture with cayenne pepper.
26. 26. Let the dip cool down.
27. 27. Taste the dip when cold.
28. 28. Adjust the spices if needed.
29. 29. Serve the dip.
30. 30. Garnish the dip with fresh parsley.
31. 31. Serve crispbread as a side dish.

Nutrition per serving

• kcal: 142
• Protein: 3 g · Fett/Fat: 12 g · Carbs: 5 g