Classic Eggplant and Tahini Dip (Badrijan Salata)
Традиционно ястие · Bulgarian
A traditional Bulgarian spread made from roasted eggplant, creamy tahini, garlic, and lemon juice. Perfect as a dip or spread.
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Съставки
- Eggplant2 large
- Tahini1/4 cup
- Garlic2 cloves
- Lemon juice2 tablespoons
- Olive oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Стъпки
- 1
Preheat oven to 400°F (200°C). Pierce eggplants several times with a fork and place on a baking sheet. Roast for 40-50 minutes, or until skin is charred and flesh is very soft.
- 2
Let eggplants cool slightly, then cut in half and scoop out the flesh. Discard skins.
- 3
Place eggplant flesh in a food processor. Add tahini, minced garlic, lemon juice, and olive oil.
- 4
Process until smooth and creamy. Season with salt and pepper to taste.
- 5
Transfer to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped fresh parsley before serving.
