Eggplant Dip Recipe
With a rich flavor, chunky texture, and loads of health benefits, eggplant dip will surely be a repeat in your appetizer lineup.
Ingredients
- 1 large eggplant, peeled and largely diced (about 1-inch cubes)
- 5-6 whole tomatoes (ideally beefsteak or heirloom), diced
- 4 cloves of garlic, minced
- 1 whole shallot (or ½ yellow onion), diced or minced
- 1 red bell pepper, largely diced
- 2 tbsp olive oil
- Salt to taste
Tahini topping
- 3 tbsp tahini
- Juice of ½ lemon
- Water (add until desired consistency, approx 2 tbsp)
- Salt to taste
- Fresh chopped parsley or cilantro (Optional)
Instructions
- Place olive oil and minced garlic in a small saucepan on medium heat and warm simultaneously so the garlic doesn’t burn.
- Add in shallots once the garlic becomes fragrant
- Add in eggplant, pepper, and tomatoes
- Add salt and stir
- Cover and stir periodically until it reaches a jammy consistency
- Remove from heat
- Tahini sauce: mix tahini, water, salt, and lemon and drizzle over top of eggplant dip
- Optional: top with finely chopped cilantro or parsley
Nutrition
Serving: 4gCalories: 227kcalCarbohydrates: 22gProtein: 6gFat: 15gSugar: 12g
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