About the Recipe
Not sure what to do with eggplant? Try this delicious spread or dip!
1 large or 2 medium eggplants
2 large cloves of garlic
2 Tbsps lemon juice (about 1 lemon), more if needed
¼ cup tahini
1/2 tsp ground cumin
¾ tsp salt, to taste
2 Tbsps chopped cilantro or fresh flat-leaf parsley for garnish (optional)
pinch of smoked paprika for garnish (optional)
red pepper flakes for garnish (optional)
Preheat your airfryer on 390º F.
Cut off the stem, halve the eggplant lengthwise and place it in the airfryer with the halved sides down.
Roast until the skin collapses and the inside is soft throughout, about 35 to 60 minutes.
Scoop out the flesh with a large spoon, discard the skin.
Put the flesh, garlic, lemon juice, tahini, cumin and salt in a blender and purée until smooth.
Transfer to a serving dish, sprinkle with chopped cilantro or parsley, smoked paprika, and red pepper flakes, if using.
Serve on hash browns “crackers”, pita or with carrot sticks, bell pepper strips, cucumber slices, etc.
No animals were harmed during the creation of this recipe!