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Grilled eggplant dip

Grilled eggplant dip
4.0 42 ratings
Prep. 15min
Total 2 h
6 portions
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Ingredients

  • eggplants (approx. 900 g total), room temperature
    2
  • tahini
    2 tbsp
  • garlic cloves
    1 - 2
  • lemon juice
    20 g
  • sea salt to taste (optional - see Tips)
  • ground black pepper to taste
  • paprika to serve
  • fresh parsley leaves only, roughly chopped, for garnishing
    2 - 3 sprigs
  • extra virgin olive oil for drizzling
  • pita bread toasted, to serve

Nutrition per 1 portion

Calories 89.2 kcal / 374.6 kJ
Protein 3.3 g
Fat 5.5 g
Carbohydrates 4.3 g
Fiber 5.2 g

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