Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Roasted Eggplant Dip

Servings: 4

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• garlic (1, whole head)
• olive oil (5 ml)
• eggplant (2 large)
• tahini (30 g)
• olive oil (15 ml)
• lemon juice (45 ml)
• cumin seeds (2.5 g, ground)
• salt (1.25 g)
• black pepper (1.25 g)
• smoked paprika (15 g)

Directions

• Preheat oven to 240 °C (460 °F).
• Remove outer leaves of whole garlic head, keep the inner skins on and don't pick the cloves apart. Slice off the tip of each garlic clove, so that some flesh is exposed, and rub the tops and sides with some vegetable oil.
• Wrap garlic head in tin foil. Keep aside.
• With a fork or knife, poke some holes in 2 large eggplants, and lay them over a baking tray along with the garlic head in tin foil. Roast garlic head for 45 minutes, eggplant may require an additional 10 minutes (depending on your oven).
• Allow the eggplant and the garlic to cool.
• Remove the flesh from the skins of both the roasted garlic cloves and eggplants. Transfer them to a food processor. Add 30 g (2 tbsp) of tahini, 15 ml (1 tbsp) of olive oil, 45 ml (3 tbsp) of lemon juice (or juice of 1 fresh lemon) and 2.5 g (1/2 tsp) of ground cumin seeds and process into a smooth puree.
• Season with 1.25 g (1/4 tsp) of salt, black pepper and some smoked paprika.

Nutrition Data (Per Serving)