🍆 Roasted Eggplant Dip Crostini
Creamy roasted eggplant dip spread over crisp, golden baguette slices—a simple Mediterranean-inspired appetizer.
Serves: 6 | Prep: 10 min | Cook: 40 min
Ingredients
- 1 large eggplant
- 2 tbsp tahini
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- ½ tsp ground cumin
- Salt and black pepper, to taste
- 1 baguette, sliced
- Fresh parsley or oregano, for garnish
Directions
- Preheat oven to 400°F (200°C). Pierce the eggplant several times and roast for 35–45 minutes, until collapsed and very tender.
- Cool slightly, scoop out the flesh, and drain in a colander for 5–10 minutes.
- Mash or blend the eggplant with tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper until creamy.
- Brush baguette slices with olive oil and bake for 6–8 minutes, until crisp and golden.
- Spread the eggplant dip onto the warm crostini, drizzle with olive oil, and garnish with fresh herbs.
