1 serving; 5 min preparation; 30 min cooking time.
A vegan dip with a little bit of Middle-Eastern feel. It’s delicious to eat it as a side dish or on a slice of bread. You may also serve it to your guest as an entrée with other small dishes and dips, so-called meze in the Middle East.
Normally I don’t add any raw garlic to my dishes, but when you roast it in the oven, it becomes so creamy and sweet. I would have made a dip only of roasted garlic, because it’s really yummy. But the combination with the roasted egg-plant and herbs is even better.
- 1 big egg-plant
- 2 cloves garlic, unpeeled
- 5 g fresh flat-leaf parsley
- 1 tsp tahini
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Preheat the oven to 200 degrees C/400 degrees F.
Cut the egg-plant in half and remove the green parts. Season with salt and leave it on a piece of kitchen paper to lose its juice.
Put the egg-plant on a baking tray. Put the garlic cloves as well. Roast in the preheated oven for 30 min or until the egg-plant becomes soft. Leave it on the side to cool.
Use a spoon and take the “meat” of the egg-plant and put it in a blender or a food processor. Peel the garlic and add it to the blender. Add all seasonings and fresh parsley. Blend until smooth. Transfer to a small bowl. Enjoy!