Stuffed Eggplant Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplant in half lengthwise and score the flesh with a knife.
• STEP 3.Drizzle the eggplant with olive oil and sprinkle with salt and pepper.
• STEP 4.Place the eggplant halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the flesh is soft and golden brown.
• STEP 5.Remove the eggplant from the oven and let it cool slightly.
• STEP 6.Scoop out the flesh of the eggplant and transfer it to a food processor.
• STEP 7.Add garlic, tahini, lemon juice, cumin, and salt to the food processor.
• STEP 8.Blend until smooth and creamy.
• STEP 9.Transfer the dip to a serving bowl and garnish with chopped parsley and a drizzle of olive oil.
• STEP 10.Serve the stuffed eggplant dip with pita bread, crackers, or fresh vegetables.

Cooking Tips

• Make sure to score the flesh of the eggplant before roasting to allow for even cooking.
• You can add additional spices like paprika or cayenne pepper for extra flavor.
• If you don't have tahini, you can substitute it with almond butter or peanut butter.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the stuffed eggplant dip with pita bread, crackers, or fresh vegetables.