Roast Eggplant, Lemon, and Garlic Dip Recipe | Creamy and Zesty Delight

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing fat.

Preheat the oven to 200°C.

Make a couple of holes in the eggplant using the back of a knife.

Prepare a dressing by mixing fresh lemon juice and zest, chopped raw garlic, a little salt, and olive oil.

Chop the parsley and set aside.

Dice roasted red peppers (store-bought or homemade).

Once the eggplant is cooked, peel off the skin while it's still warm but not too hot.

Transfer the peeled eggplant into a bowl and dress it with the garlic, lemon, and olive oil mixture, adding a generous amount of salt and pepper.

Garnish with fresh herbs and roasted red peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens