Spicy Eggplant Dip
Ingredients
Instructions
Preheat oven to 425°F.
Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.
Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.
Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.
Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.
Serve with raw veggies, crackers, or French bread cut into small slices.
Serves 6
Share this recipe
- You may also like
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
Directions
Preheat oven to 425°F.
Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.
Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.
Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.
Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.
Serve with raw veggies, crackers, or French bread cut into small slices.
Serves 6