45 minutes
A smooth and flavorful dip made with roasted eggplant, olive oil, lemon juice, salt, and a touch of cumin.
1. Preheat Oven and Prepare Eggplant
Preheat your oven to 400°F (200°C). While the oven is warming up, take a fork and gently prick little holes all over the eggplant.
2. Roast Eggplant
Prepare a simple foil cradle by shaping a piece of foil around the eggplant and place it on a baking sheet. Roast the eggplant in the preheated oven for 25 to 35 minutes, until the eggplant has collapsed and its skin looks wrinkled.
3. Cool and Scoop Eggplant
Remove the roasted eggplant from the oven and let it cool slightly. Once cooled, scoop out the soft interior, avoiding the charred skin.
4. Mash and Mix Ingredients
Place the scooped-out eggplant into a bowl and mash thoroughly. Add a generous drizzle of olive oil, a good squeeze of lemon juice, a pinch of salt, and a touch of cumin. Stir until everything is well combined.
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