Roasted Eggplant and Black Bean Dip
Eggplants are technically a fruit, not a vegetable, and are related to tomatoes and potatoes.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Eggplant
- 15 ounce Black beans
- 2 teaspoon Garlic cloves
- 2 tablespoon Lemon juice
- 2 tablespoon Tahini
- 2 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast the eggplant in the preheated oven for 25-30 minutes, until tender and slightly browned.
- In a food processor, combine the roasted eggplant, black beans, garlic cloves, lemon juice, tahini, cumin, paprika, salt, and black pepper. Blend until smooth.
- Transfer the dip to a serving bowl and garnish with fresh parsley.
- Serve with pita bread or vegetable sticks.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 3g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.