Roasted Eggplant Dip

Mmmm, creamy and silky roasted eggplant dip, with lots of garlicky goodness.

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I absolutely love this dip for an afternoon snack — in fact, I could also have it for dinner.  It’s a great way to get another serving of veggies in, and it’s amazing atop crackers, baked pita chips, or as a veggie dip.  Yum.

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I also recommend this dip in a pita (either a whole wheat or gluten-free version) along with a bunch of veggies, and some baked falafels.  Mmm.  Hello cold weather, I am glad you’re here.  If you need me, I’ll be cozy under a blanket, with a bowlful of this garlic eggplant dip.

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Roasted Eggplant Dip
Adapted from Roasted Eggplant Spread from May Bsisu’s The Arab Table

  • 2 large eggplants
  • 3 Tbsp. tahini (sesame paste)
  • the juice of 2 lemons
  • 1 tsp. salt
  • 2 cloves of garlic, minced
  • 1 tsp. dried red chili flakes

Preheat the oven to 425F.

Prick the eggplants all over with a knife, and pop them onto a baking sheet lined with aluminum foil.  After 5 minutes, turn the eggplant a quarter-turn, and keep turning until all sides are charred – about 20 minutes total.

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Let the eggplants cool, then slice in half lengthwise and take out the flesh, discarding the seeds and skin.  Mash the eggplant flesh, and mix with the remaining ingredients.

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Categories: Gluten-Free, Snack, Vegan, Vegetarian

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  1. How to Roast Squash | The Kitchen Operas - November 3, 2010

    […] while you’re roasting some squash, why not pop some garlic in the oven too?  I also had an eggplant roasting, along with some spaghetti squash (bottom-right corner).  […]

  2. Saturate your brain. « Bonne Santé - November 4, 2010

    […] know what else I made? Lindsay’s Roasted Eggplant Dip, which I promptly smothered all over a freshly pan-fried socca […]

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