Babaganoush Eggplant and Sesame Dip

Name: Babaganoush Eggplant and Sesame Dip
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 eggplant; 1/4 cup tahini; 1 tbsp olive oil; 1 clove garlic; 1 small lemon, juiced; 1 pinch salt; 1 pinch cumin; olive oil to taste for serving; paprika to taste for serving

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

I love the idea of dips being loaded with vegetables because they are so irresistible, and you can eat and eat. It's even better when they're packed with something good for us. In this case, roasted eggplant is a great option because it becomes creamy and delicious. Combined with more healthy fats, it's a delightful treat! It's a great option for a New Year's snack and also perfect for using up eggplants that are about to go bad. I made a small portion, but you can double the recipe to make more.

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

40 minutes

2 servings

1eggplant
1/4 cuptahini
1 tbspolive oil
1 clovegarlic
1small lemon, juiced
1 pinchsalt
1 pinchcumin
olive oil to taste for serving
paprika to taste for serving

Saved

Steps

40 minutes

1

Wrap the eggplant in aluminum foil. Place in the air fryer for 30 minutes or until completely soft. Let it cool completely.
2

Process the eggplant with the tahini, garlic, salt, and cumin. My tahini is quite solid, so if yours is more liquid, I recommend using less to avoid it being too watery.
3

Gradually add the olive oil and lemon juice alternately until you achieve a creamy consistency.
4

Serve with tortilla chips and carrot sticks.