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🍽️ Grilled Eggplant Dip

120 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants
• 2 garlic cloves
• 0.5 bunch parsley (chopped)
• 2 tbsp tahini
• lemon juice
• 2 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the eggplants under running water.
2. 2. Pat the eggplants dry with a kitchen towel.
3. 3. Pierce the skin several times with a fork to let steam escape.
4. 4. Preheat the oven to 140 degrees Celsius with fan.
5. 5. Place the eggplants on a baking tray in the oven.
6. 6. Bake the eggplants for 30 to 40 minutes until they are very soft.
7. 7. Take the eggplants out of the oven and let them cool briefly.
8. 8. Cut the eggplants in half lengthwise.
9. 9. Scrape the soft flesh out of the skin with a spoon.
10. 10. Discard the empty eggplant skins.
11. 11. Puree the flesh together with peeled garlic until smooth.
12. 12. Add the chopped parsley, oil, and tahini to a bowl.
13. 13. Stir the ingredients well into the eggplant puree.
14. 14. Season the cream with salt, pepper, and lemon juice to taste.

Nutrition per serving

• kcal: 120
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 6 g