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.

Ingredients

• 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

Preparation

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!