Eggplant dip
Simple yet tasty dish, this eggplant dip can be spread on toast or served as a party dip.
Eggplant dip
Simple yet tasty dish, this eggplant dip can be spread on toast or served as a party dip.
Tools
Ingredients
1 eggplants
1,5 tbsp olive oil
25 g walnuts
30 g tahini
15 ml lemon juice
30 g yoghurt
1/3 tsp salt
1/3 tsp cumin
1/2 tsp parsley
Step by step
Cut the eggplants in half lengthwise and cover the cut sides lightly with olive oil.
Place on a baking sheet and roast until tender for 25 minutes on 200°C.
Scoop the eggplant flesh into the food processor.
Add walnuts, tahini, fresh lemon juice, yoghurt, salt and cumin. Mix on stand 2 for 30 seconds until smooth.
Finish off with some olive oil and fresh parsley.
Serve with crackers or as a spread on a toast.
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