Eggplant Dip Recipe


Eggplant is an excellent source of fibre, vitamins and minerals. Tahini is a good source of calcium and magnesium. This is a healthy and delicious snack.

Eggplant Dip

Serves 6

  • 1 Eggplant

  • 1 Tbsp. Fresh Lemon Juice

  • ¼ Cup Tahini – Sesame Seed Paste

  • 2 Tbsp. Sesame Seeds

  • 2 Cloves Garlic, minced

  • 1 ½ Tbsp. Olive Oil

  • Sea Salt and Pepper to taste

1. Preheat oven to 400º. Lightly grease a baking sheet.

2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in a blender, and puree.

4. Season with salt and pepper to taste.

5. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.

6. Refrigerate for 3 hours before serving.

7. Serve with vegetables.

Recipe created by Janet Perry C.H.N., CSNC, Certified Holistic Nutritionist™ / Certified Reiki Master

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