Dairy-Free Melitzanosalata (Eggplant Dip)

Ingredients

• 1 large Eggplant
• 1/4 cup Olive Oil
• 2 cloves Garlic
• 2 tbsp Lemon Juice
• 2 tbsp Tahini
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Pierce the 1 large eggplant several times all over with a fork. Rub the outside of the eggplant with 1/4 cup olive oil. Place the eggplant on a baking sheet and bake for 30-40 minutes, or until the eggplant is very soft and the skin looks collapsed.
3. 3Carefully remove the eggplant from the oven and let it cool on a wire rack for about 10 minutes, until it is safe to handle. Once cooled, cut the eggplant in half lengthwise. Scoop the soft flesh out of the skin and discard the skin. You should have about 2 cups of eggplant flesh.
4. 4Place the scooped eggplant flesh into a food processor. Add the 2 cloves of garlic, 2 tbsp lemon juice, 2 tbsp tahini, 1/2 tsp salt, and 1/4 tsp black pepper to the food processor.
5. 5Secure the lid on the food processor and process the mixture for 1-2 minutes, or until it is completely smooth and creamy. Scrape down the sides of the food processor bowl as needed to ensure everything is well combined.
6. 6Add the 2 tbsp fresh parsley to the food processor. Pulse a few times just to mix the parsley in. Serve the melitzanosalata immediately.

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