ingredients

2 medium eggplants

Salt and pepper

2 Tablespoons + 3 Tablespoons Pompeian Robust Extra Virgin Olive Oil, separated

4-5 cloves of garlic, minced

¼ cup tahini

2 Tablespoons lemon juice

1 teaspoon sea salt

Smoked paprika (to garnish)

preparation

  1. Preheat oven to 400F.
  2. Wash and cut eggplant in half. Marinate in 2 Tablespoons of Pompeian Robust Extra Virgin Olive Oil, salt and pepper in a baking dish for about 15 minutes.
  3. Bake eggplant cut side down for 25 minutes, flipping halfway. Let cool.
  4. Scrape eggplant out of the skin. Add to a food processor or high speed blender with garlic, tahini, lemon juice, 3 Tablespoons of Pompeian Robust Extra Virgin Olive Oil, and sea salt. Pulse until smooth.
  5. Transfer dip into a bowl, drizzle with more Pompeian Robust Extra Virgin Olive Oil and a sprinkle of smoked paprika.
  6. Serve with veggies/crostini and enjoy!

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