Side dishe for 4

Lime Eggplant Dip

Name: Lime Eggplant Dip
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 ea. medium-large eggplant; 2 tbsp raw tahini; 1 lime; 1 clove garlic; 3 tbsp olive oil; 1/2 tsp salt; paprika or cayenne pepper (optional)

Roasted eggplant blends with tahini, lime, garlic, and olive oil into a smooth dip with a smoky, savory flavor.

$0.67per serving $

50 minstart to table

4servings

Middle Eastern Vegetarian Vegan Dairy-free Low-carb Budget Side dishes Game day

Ingredients

1 ea. medium-large eggplant
2 tbsp raw tahini
1 lime
1 clove garlic
3 tbsp olive oil
1/2 tsp salt
paprika or cayenne pepper (optional)

Steps

Heat the oven to 425 F and place the eggplant on a foil-lined baking sheet.
Roast the eggplant for 30 minutes, turning once, until the skin is charred and the flesh is soft.
Cool the eggplant for 5 minutes, then peel it and drain away excess liquid.
Mash the eggplant with tahini, lime juice, garlic, salt, and olive oil until mostly smooth.
Stir in paprika or cayenne pepper if using, then chill the dip for 5 minutes.

Ingredient list based on the Wikibooks Cookbook (CC BY-SA 4.0). Steps and description written by Salefork.