Ingredients
- 2 large eggplants
- 1 medium onion- finely chopped
- 2 tablespoons tahini
- Juice of a lemon
- Paprika
- Olive oil
Directions
The Eggplant Dip is the perfect vegan snack! It’s a light, healthy, flavourful snack that’s easy to make.
Steps
1 Done | 1Prick 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. |
2 Done | 2Once the eggplants are cool, cut in half and scoop out the flesh. |
3 Done | 3Liquidise the eggplant flesh with 3 tablespoons of olive oil, the lemon juice and a good sprinkling of paprika. |
4 Done | 4Serve with crusty bread, warm pitta bread or an assorted platter of raw vegetables. |
