Eggplant Dip

Ingredients
– 1 large eggplant
– 2 cloves of garlic
– 1 tomato, chopped
– 2 tbspns tahini (sesame paste)
– 1 tspn olive oil
– handful fresh parsley
– juice of 1 lemon
– leeks or shallots, chopped and cooked lightly in olive oil
– sea salt to taste
– sprinkle of paprika for extra flavor

Directions:
– pre-heat oven to 400 degrees
– cut eggplant in half and place face down on baking dish
– Roast for about 30 minutes or until it is mushy
– when you have about 10 minutes left, add garlic cloves to the oven to roast (not chopped)
– at this point you can either wait for it to cool, or place the halves in cold water if you’re in a hurry to cool them down
– peel the eggplant and chop
– put eggplant, garlic, onions, (whichever kind you choose), garlic, olive oil, tahini, parsley, lemon juice, and sea salt in a blender and mix until chunky but smooth
– taste and add more salt/parsley if you need it
– mix until it looks like hummus
– put in the fridge until you’re ready to serve
– to serve, put in a bowl with a drizzle of olive oil and a sprinkle of paprika on top

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