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🍽️ Creamy Eggplant Dip with Tahini

105 kcal · 30 min · 4 servings

Ingredients

• 1 kg eggplants
• 2 garlic cloves
• 150 g tahini (sesame paste)
• 6 tbsp lemon juice
• salt
• 2 tbsp olive oil
• 3 radishes
• some chives

Instructions

1. 1. Wash the eggplants thoroughly and pat them dry. Pierce them several times with a fork. Place them on a baking sheet and put it in the oven. Bake at 250 degrees Celsius (Gas Mark 5 or Fan 230 degrees) on the second rack from the bottom for 30 minutes.
2. 2. Meanwhile, peel the garlic cloves and press them through a garlic press. Stir the sesame paste (tahini) well. Mix it with the garlic, lemon juice, and 50 milliliters of water until a smooth cream forms.
3. 3. Remove the eggplants from the oven and let them cool. Cut them in half lengthwise. Carefully scoop out the soft flesh from the skin.
4. 4. Puree the eggplant flesh finely using a hand blender. Gradually stir in the sesame cream. Season with salt. Drizzle the puree with olive oil and garnish with radish slices and chopped chives.

Nutrition per serving

• kcal: 105
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 5 g