Eggplant Dip with Pita Bread
Eggplant dip with pita bread is one of the best-known Mediterranean appetizers. It is easy to prepare, yet boasts a rich flavor profile. The silky texture of roasted eggplant and the nutty taste of tahini harmonize perfectly with the freshness of lemon juice. This dish is an ideal choice for a light lunch, dinner, or even as a welcoming treat for guests. Served with pita bread, it provides a truly satisfying and delicious meal. Prepare this recipe if you crave a quick, nutritious, and Mediterranean-inspired dish that is guaranteed to impress everyone!
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Ingredients for this recipe
Servings: 4
2
Eggplant
2
cloves
Garlic
2
tbsp
Olive Oil
1
tbsp
Lemon Juice
1
tbsp
Tahini
1
tsp
Salt
pinch
Black Pepper
10
g
Fresh Parsley
4
Pita Bread
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Preparation Steps
1
Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork, then place them on a baking sheet lined with parchment paper.
2
Roast the eggplants for about 40 minutes, or until their skin is browned and the inside is very soft.
3
Let the roasted eggplants cool slightly, then cut them in half. Scoop out the flesh with a spoon into a bowl.
4
Add the crushed garlic, olive oil, tahini, lemon juice, salt, and pepper. Use an immersion blender to puree until smooth.
5
Finely chop the fresh parsley and stir it into the eggplant dip, or sprinkle it on top as a garnish.
6
Warm the pita bread in the oven or in a skillet, and serve with the eggplant dip.
