7 September, 2015
Roast Eggplant Dip
Roast Eggplant Dip
Ingredients:
- 1 large or 2 small eggplants
- 1 tablespoon tahini
- 2 teaspoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Salt & pepper, to taste
Method:
- Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray and pierce the skin with a fork about 6 times evenly over the eggplant(s) surface and place them directly on the oven rack
- Roast for about 20 minutes, then turn the eggplant(s) over then roast for another 20 minutes
- Remove from the oven, allow to cool slightly then put in a plastic zip lock bag then set aside for 15 minutes
- Peel of all the skin from the eggplant(s) and diced the roasted flesh
- Place the roasted flesh and all other ingredients in a food processor or thermo cooking device, blitz until silky smooth [Speed 6, 10 seconds]
- Keep in the fridge until you are ready to serve.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 7 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.