This middle eastern dip is soo healthy and refreshing for the summer. It also makes an excellent snack for parties or theme nights!
Its free from gluten and lactose and thus makes it perfect for those who are intolerant to both.
It is also low calorie and has very few ingredients. It can be kept for days in the refrigerator and makes a wonderful low calorie snack.
1 tablespoon just has around 20 calories and so much goodness of sesame seeds, garlic and olive oil….
Do try this recipe and i am sure you all are just going to love it!!
INGREDIENTS:
500 grams of eggplants/brinjals/aubergine
1-2 cloves of garlic
1/2 teaspoon of salt or to taste
1/4 cup of lemon juice
2 tablespoons of tahini sauce
extra virgin spanish olive oil to drizzle on the top
a pinch of paprika to sprinkle on the top
toasted sesame seeds for garnish
pita bread or crackers to eat it with
METHOD:
Heat the oven to 200 degrees. Wash the eggplant and pat dry. Make holes with a knife all over it. Put it into a baking tray and bake till the skin is scorched (burnt) and when poked the eggplant is soft. It should be all wrinkled! Shut the oven and let the eggplant sit and cool in the oven.
When its cooled thoroughly peel it and discard the skin. Put the flesh in a blender (I use my BRAVO MAGIC BULLET) with the garlic and lemon juice and blend till its well blended.
Add salt to taste and the tahini…(please see my youtube video on how to make home made tahini)
Put into a serving dish and drizzle with the extra virgin spanish olive oil and sprinkle some paprika and sesame seeds on it.
This is soo easy! It can be refrigerated for a few days and eaten as a healthy snack inbetween meals.

My amazing BRAVO MAGIC BULLET