Smoky Roasted Eggplant Mash
A savory, fire-roasted dip blended with garlic, tahini, and lemon juice for a deep, smoky flavor profile.
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Ingredients
- 2 pieces Large Italian Eggplants
- 1/4 cup Tahini paste
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves, minced
- 3 tablespoons Extra virgin olive oil
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Ground cumin
- 1 teaspoon Kosher salt
- 2 tablespoons Fresh parsley, chopped(optional)
- 1 tablespoon Pomegranate seeds(optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Prick the eggplants several times with a fork to allow steam to escape during roasting.
- 3
Place eggplants on the baking sheet and roast for 40-45 minutes, turning halfway through, until the skin is charred and the flesh is very soft.
- 4
Remove from oven and let the eggplants cool in a covered bowl for 10 minutes to steam the skins loose.
- 5
Slice the eggplants open and scoop out the soft flesh into a colander, letting it drain for 5 minutes to remove excess bitter liquid.
- 6
Transfer the pulp to a bowl and mash vigorously with a fork or whisk until a chunky paste forms.
- 7
Stir in the tahini, lemon juice, minced garlic, olive oil, cumin, and smoked paprika until well combined.
- 8
Season with salt to taste and garnish with fresh parsley and pomegranate seeds before serving.
Nutrition per Serving
185
Calories
4g
Protein
14g
Carbs
14g
Fat
7g
Fiber
5g
Sugar
480mg
Sodium
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