3tablespoons12 g fresh parsley or 1 tablespoon (4 g) dried
2tablespoons30 g minced garlic
Salt and pepperto taste
Olive oilfor garnish
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Prick holes all over the eggplant with the tines of a fork.
Place the eggplant directly on the oven rack and roast for about 45 minutes, or until the flesh is soft.
Remove from the oven, place in a bowl, and cover with a lid or plastic wrap.
Let sit for 15 minutes to cool.
Peel the eggplant, discarding the skin, and place the flesh in a bowl.
Add lemon juice, tahini, parsley, garlic, salt, and pepper.
Mash until smooth.
For a smoother texture, transfer to a blender and purée until creamy.
Serve with a drizzle of olive oil on top and enjoy with pita, crackers, or fresh vegetables.
Notes / Tips / Wine Advice:
Serving Tip:
Top with a sprinkle of fresh parsley or a dash of paprika for extra color and flavor. Serve with fresh pita bread, veggie sticks, or crackers for a healthy snack or appetizer.
Wine Advice:
Pairs wonderfully with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio.