Time: 55 minutes
INGREDIENTS:
1 large eggplant
2 ripe avocados
2 cloves garlic, minced
2 tablespoons tahini (optional)
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste
Optional toppings: chopped fresh cilantro or parsley, red pepper flakes, toasted sesame seeds
Serves: 6 People
INSTRUCTIONS:
1. Roast the Eggplant:
a. Preheat the oven to 400°F (200°C).
b. Pierce the eggplant in several places with a fork.
c. Place the eggplant on a baking sheet lined with parchment paper and roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
d. Remove the eggplant from the oven and let it cool.
2. Prepare the Avocados:
a. Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
3. Prepare the Eggplant:
a. Once the eggplant is cool enough to handle, cut it in half lengthwise and scoop out the flesh, discarding the skin.
b. Add the eggplant flesh to the bowl with the avocado.
4. Make the Dip:
a. Add minced garlic, tahini (if using), lemon juice, olive oil, salt, and pepper to the bowl with the avocado and eggplant.
b. Use a fork or potato masher to mash everything together until smooth and well combined. Alternatively, you can use a food processor for a smoother consistency.
5. Season and Serve:
a. Taste the dip and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to taste.
b. Transfer the dip to a serving bowl and garnish with optional toppings such as chopped fresh cilantro or parsley, red pepper flakes, or toasted sesame seeds.
6. Serve:
Serve the Avocado and Eggplant Dip with your choice of dippers, such as pita bread, crackers, sliced vegetables, or unleavened bread.
