Name: Simple Eggplant Dip (No Tahini)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 5
Cuisine: International
Ingredients: 2 medium eggplant; 1 lemon zested and juiced (or 2 Tbsp white wine vinegar); ¼ cup extra virgin olive oil; 1 ½ tsp salt; pinch white or black pepper; ¼ cup parsley chopped

Simple Eggplant Dip (No Tahini)

Wood bowl of brown dip garnished with chopped parsley and lemon zest. Purplee and white napkin in background. Top view. Close up.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy and simple eggplant dip recipe is similar to baba ganoush (no tahini) and is the perfect stellar side dish for vegetables, curry, and rice.

Author: Beckie Hemmerling
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 1 hour 25 minutes
Yield: 5
Category: Dip
Method: Oven
Cuisine: International
Diet: Vegetarian

Ingredients

2 medium eggplant
1 lemon zested and juiced (or 2 Tbsp white wine vinegar)
¼ cup extra virgin olive oil
1 ½ tsp salt
pinch white or black pepper
¼ cup parsley chopped

Instructions

Preheat oven to 425F and line a sheet pan with foil or parchment for easy clean up.
Puncture eggplants several times with a knife or fork.
Cook eggplants on sheet pan for 1 hr 15 minutes or until eggplant is collapsed and ooey gooey, turning once.
Cut eggplant in half, allow to cool, and remove and discard seeds with a 1/2 teaspoon.
Gently remove flesh from skin with same teaspoon and place in a bowl.
Mix in lemon juice, olive oil, salt, and pepper.
Taste it and add more salt, lemon juice or olive oil to taste.
Garnish with parsley and lemon zest.

Find it online: https://eatsimplefood.com/simple-eggplant-dip-no-tahini/