Side dishe for 4
Lime Eggplant Dip
Roasted eggplant blends with tahini, lime, garlic, and olive oil into a smooth dip with a smoky, savory flavor.
$3.63for 4 servings
$0.91 per serving$3.63 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 50 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
Middle EasternVegetarianVeganDairy-freeLow-carbBudgetSide dishesGame day
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Eggplant$1.99/lb typical | 1 lb | $1.99Typical price |
| Lemons and limes$0.60 each typical | 1 | $0.60Typical price |
| Garlic$0.75 each typical | a little | $0.08Typical price |
| Total for the servings shown | $3.63 | |
Pantry staples you likely have
Asian sauces and pastesOlive and cooking oilDried spices (cumin, paprika, chili powder, oregano)
Not included in the cost.
Ingredients
- 1 ea. medium-large eggplant
- 2 tbsp raw tahini
- 1 lime
- 1 clove garlic
- 3 tbsp olive oil
- 1/2 tsp salt
- paprika or cayenne pepper (optional)
Steps
- Heat the oven to 425 F and place the eggplant on a foil-lined baking sheet.
- Roast the eggplant for 30 minutes, turning once, until the skin is charred and the flesh is soft.
- Cool the eggplant for 5 minutes, then peel it and drain away excess liquid.
- Mash the eggplant with tahini, lime juice, garlic, salt, and olive oil until mostly smooth.
- Stir in paprika or cayenne pepper if using, then chill the dip for 5 minutes.
Ingredient list based on the Wikibooks Cookbook (CC BY-SA 4.0). Steps and description written by Salefork.
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Collections with this recipe
Vegetarian Middle Eastern side dishes 83Dairy-free Middle Eastern side dishes 52Vegan Middle Eastern side dishes 37Low-carb side dishes 517