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🍽️ Creamy Mediterranean Eggplant Dip

163 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 1 red onion
• 2 garlic cloves
• 1 tbsp sesame seeds
• 2 tbsp freshly chopped parsley
• 4 tbsp olive oil
• 1 tsp lemon juice
• salt
• pepper (from the mill)
• 2 tbsp roughly chopped parsley
• black olives (pitted to taste)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the eggplants thoroughly.
3. 3. Pierce the skin of the eggplants all over several times with a fork.
4. 4. Place the eggplants in the preheated oven.
5. 5. Bake them for about 30 minutes until they are soft.
6. 6. Remove the eggplants from the oven and let them cool down for a short while.
7. 7. Cut the eggplants in half lengthwise.
8. 8. Scrape out the soft flesh from the skin using a spoon.
9. 9. Mash the flesh into a puree using a fork.
10. 10. Peel the onion and the garlic.
11. 11. Dice the onion into small cubes.
12. 12. Finely chop the garlic.
13. 13. Mix the eggplant puree with the onion and the garlic.
14. 14. Add the olive oil to the mixture.
15. 15. Season the dip with lemon juice, salt, and pepper.
16. 16. Let the mixture cool down completely.
17. 17. Taste the cold dip again and adjust the seasoning if necessary.
18. 18. Transfer the dip into a large bowl.
19. 19. Garnish the dip with fresh parsley and olives.
20. 20. Serve the dip with flatbread as desired.

Nutrition per serving

• kcal: 163
• Protein: 3 g · Fett/Fat: 14 g · Carbs: 6 g