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Eggplant dip

Eggplant dip

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KitchenAid Chef
Import-Recipe - Eggplant dip

Simple yet tasty dish, this eggplant dip can be spread on toast or served as a party dip.

Duration
Total40min
Prep15min
Cooking25min

Tools

FOOD_PROCESSORFOOD_PROCESSOR

Ingredients

Serving

1

eggplants

1,5 tbsp

olive oil

25 g

walnuts

30 g

tahini

15 ml

lemon juice

30 g

yoghurt

1/3 tsp

salt

1/3 tsp

cumin

1/2 tsp

parsley

Step by step

  1. Cut the eggplants in half lengthwise and cover the cut sides lightly with olive oil.

  2. Place on a baking sheet and roast until tender for 25 minutes on 200°C.

  3. Scoop the eggplant flesh into the food processor.

  4. Add walnuts, tahini, fresh lemon juice, yoghurt, salt and cumin. Mix on stand 2 for 30 seconds until smooth.

  5. Finish off with some olive oil and fresh parsley.

  6. Serve with crackers or as a spread on a toast.