Patlican Salatasi (Eggplant Tahini Dip)
recipe

A delicious Turkish eggplant dip perfect as an appetizer.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions:
1. Roast the eggplant in a preheated oven at 475°F (250°C) for 45–60 minutes until soft. Peel the eggplant while it's still warm.
2. Chop the eggplant finely with a knife and transfer it to a bowl.
3. Add tahini, olive oil, crushed garlic, lemon juice, salt, and black pepper to the bowl.
4. Mix all the ingredients well until combined. Let the flavors meld for a while before serving.
5. Serve on crispy bread and garnish with fresh parsley.
Nutritional Information (per serving):
Calories: 150
Fat: 10g
Carbohydrates: 12g
Protein: 3g
Fiber: 5g
Sodium: 200mg

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