Quick Broiled Eggplant Dip

quick-broiled-eggplant-dip
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Fat 15 g (2g saturated fat)
    • Cholesterol 0 mg
    • Sodium 130 mg
    • Protein 4 g
    • Carbohydrate 16 g
    • Sugar 7 g
    • Fiber 7 g
    • Iron 1 mg
    • Calcium 38 mg

Heat broiler to high with the rack 6 inches from the flame. (Adjust for more space if the eggplant touches the broiler.) Prick the eggplant all over with a fork.

Broil the eggplant on a rimmed baking sheet until charred and soft, 20 minutes.

Remove from heat and cool. Scoop out the flesh from the eggplant and pulse it with the tahini, oil, lemon juice, garlic, salt, cumin, cayenne, and parsley in a food processor until smooth. Serve with the vegetables.

Ingredients

  1. Check 1 large eggplant (about 1 pound)
  2. Check 3 tablespoons tahini
  3. Check 3 tablespoons olive oil
  4. Check 3 tablespoons lemon juice
  5. Check 2 cloves garlic, chopped
  6. Check teaspoons kosher salt
  7. Check ½ teaspoon ground cumin
  8. Check Pinch cayenne pepper
  9. Check 1 tablespoon chopped parsley

Directions

  1. Heat broiler to high with the rack 6 inches from the flame. (Adjust for more space if the eggplant touches the broiler.) Prick the eggplant all over with a fork.
  2. Broil the eggplant on a rimmed baking sheet until charred and soft, 20 minutes.
  3. Remove from heat and cool. Scoop out the flesh from the eggplant and pulse it with the tahini, oil, lemon juice, garlic, salt, cumin, cayenne, and parsley in a food processor until smooth. Serve with the vegetables.