Roasted Aubergine (Eggplant) Dip
By: Michael Kitson
Published: Tuesday, October 17, 2017 - 4:31am

Ingredients




3 large	aubergines (eggplants)
1 medium	clove garlic, crushed or grated
1 medium	lemon, juice of
½ tsp	fine salt
1 tsp	sumac
2 tbsp	tahini (optional - to make a more substantial dip - reduce olive oil by 1 tbsp if using)
45ml/3 tbsp	extra-virgin olive oil
4 tbsp	finely chopped fresh parsley

Preparation

1 For the full method, see https://www.discoverdelicious.org/food-blog/roasted-aubergine-dip

About

Roasted Aubergine (Eggplant) Dip - silky smooth, zing from sumac and lemon with freshness from parsley! [Vegan, GF]