Description
Creamy roasted eggplant dip perfect for a Vegan Christmas Charcuterie board.
Ingredients
Scale
3 large eggplants
1 garlic clove crushed
2 tablespoon tahini
½ lemon juiced
2 tablespoon extra virgin olive oil
2 tablespoon mint chopped
Salt and pepper to taste
Instructions
1. Cut the eggplants in halves and place them in a baking tray. Drizzle olive oil and sprinkle salt. Roast upside down at 200C for 30 to 45 minutes until tender.
2. Scoop the flesh and place it in a strainer for 10 minutes to remove excess water.
3. Chop the eggplant. Add garlic, tahini, lemon juice, olive oil, mint, salt, and pepper. Mix until combined and adjust seasoning.
Notes
Prepare one day ahead for deeper flavor.
Store chilled and stir before serving.