- 2 large eggplants
- 1 medium onion- finely chopped
- 2 tablespoons tahini
- Juice of a lemon
- Olive oil
The Eggplant Dip is the perfect vegan snack! It’s a light, healthy, flavourful snack that’s easy to make.
Prick the skin of the eggplants and cook them in a medium oven for an hour or on a barbecue until the skin has been really cooked.
Once the eggplants are cool, cut in half and scoop out the flesh.
Liquidise the eggplant flesh with 3 tablespoons of olive oil, the lemon juice and a good sprinkling of paprika.
Serve with crusty bread, warm pitta bread or an assorted platter of raw vegetables.