Roasted Eggplant Dip

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

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.

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.

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.

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.