Impress your guest with this delicious low carb appetizer.
Goes great with vegetable sticks.
Substitute almond butter for tahini paste.
If you are in a pinch you can substitute almond butter for the tahini.
2.2lb / 1kg eggplant
2-4 garlic cloves
3 tbsp lemon juice
⅛ cup (1oz/32g) tahini, (or almond butter)
⅓ (80ml) cup olive oil
2 tbsp parsley
½ - 1 tsp salt
¼ tsp cumin
Pinch smoked paprika
Makes 8 servings
1 Preheat the oven to 355f/180c.
2 Slice all of the eggplants in halves. Place on a baking tray. Drizzle gently with olive oil.
3 Bake in the oven until eggplant is soft, about 30-45 minutes. When done, cover with foil and allow to cool to touch.
4 Place garlic cloves on a piece of foil. Wrap them up in a bundle and place in the oven for as long as the eggplant.
5 Shred and scoop out the eggplant using a fork and spoon. Place the flesh into a large bowl. Discard the skins.
6 Add the olive oil, tahini, parsley, lemon juice, cumin and salt.
7 Blend with a stick immersion blender or a regular blender. In a pinch you can mash everything together with a fork, however, it won’t have such a smooth consistency.
8 When smooth, drizzle with a pinch of smoked paprika and olive oil. Serve with fresh vegetables of your choosing.