Roasted Eggplant Dip
1 large eggplant
2 cloves garlic
1 tbsp. light tahini (sesame seed paste)--I didn't have any, but threw in a tablespoon of sesame seeds
1 tsp. ground cumin (I'd cut back to 1/2 tsp if you have eaters picky about things too spicy
1 tsp. ground cariander
2 tbsp. extra-virgin olive oil
juice of 1/2 lemon
salt
freshly ground black pepper
1. Heat the oven to 400 degrees F. Prick the eggplant all over with a fork, then place in a roasting pan. Roast about 40 minutes until the inside of the eggplant is very soft.
2. Leave to cool slightly then halve the eggplant lengthwise and scoop out the flesh with a spoon into a food processor or blender. Add the garlic, tahini, spices, olive oil, and lemon juice. Process until smooth and creamy. Season to taste.
You can refrigerate this up to 5 days. Serve it with breadsticks, pita bread slices, vegetables, spicy sweet potatoes, or (as we did) corn chips.
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