Eggplant Sauce

40 min

Ingridients

1 eggplant
1.5 tablespoons olive oil
25 g walnuts
30 g tahini sauce
15 ml lemon juice
30 g yogurt
1/3 teaspoon salt
1/3 teaspoon cumin
1/2 teaspoon parsley

preparation

A simple and flavorful dish; this eggplant dip can be spread on toast or served as a dip for parties.

1. Cut the eggplants in half lengthwise and brush the cut sides with a light coating of olive oil.
2. Place them on a baking sheet and roast for 25 minutes at 200 °C until they are tender.
3. Scoop out the flesh from the eggplants and place it in a food processor.
4. Add the walnuts, tahini, fresh lemon juice, yogurt, salt, and cumin. Blend on speed 2 for 30 seconds until smooth.
5. Finish with a drizzle of olive oil and fresh parsley.
6. Serve with crackers or as a spread on toast.