🍽️ Creamy Eggplant Dip

Name: Creamy Eggplant Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 3 small eggplants; 2 garlic cloves; 2 sprigs parsley; 1 sprig mint; 0.5 pomegranate; 0.5 organic lemon; 3 tbsp olive oil; 45 g tahini (sesame paste; light; 3 tbsp); 0.5 tsp turmeric powder; 1 tsp ground cumin; 1 pinch paprika powder

126 kcal · 30 min · 4 servings

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Ingredients

3 small eggplants
2 garlic cloves
2 sprigs parsley
1 sprig mint
0.5 pomegranate
0.5 organic lemon
3 tbsp olive oil
45 g tahini (sesame paste; light; 3 tbsp)
0.5 tsp turmeric powder
1 tsp ground cumin
1 pinch paprika powder

Instructions

1. Wash the eggplants thoroughly and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake in the preheated oven at 200 degrees (convection 180 degrees or gas level 3) for about 40 minutes. Turn them occasionally to ensure even cooking.
2. Peel the garlic cloves and chop them very finely in the meantime. Wash the parsley and mint, shake off excess water and chop them as well. Remove the seeds from the pomegranate. Rinse the lemon half under hot water, dry it, grate some zest, and squeeze out the juice.
3. Take the eggplants out of the oven, halve them, and scoop out the soft flesh with a spoon. Let the flesh drain in a sieve. Then mash it into a smooth puree in a bowl using a fork.
4. Stir in the oil, tahini, spices, lemon juice, and lemon zest into the eggplant puree. Season the mixture with salt and pepper to taste. Sprinkle the finished dip with the chopped herbs and pomegranate seeds.

Nutrition per serving

kcal: 126
Protein: 3 g · Fett/Fat: 9 g · Carbs: 8 g