I have always been a big fan of this creamy, smoky dip. As I was walking through the farmer’s market the other day, I saw some beautiful eggplant and was instantly inspired to attempt making some from scratch. It turned out to be surprisingly simple and incredibly tasty.
Ingredients:
•2 1-pound eggplants
•1/4 cup extra virgin olive oil
•1/4 cup tahini
•3 Tbs lemon juice
•1 garlic clove, chopped
•pinch of salt
•freshly ground black pepper
Directions:
1. Pre-heat oven to 375º F and generously oil a baking sheet.
2. Slice eggplants in half, lengthwise, and place cut side down onto the pan. Bake for about 50 minutes, until the flesh is very soft.
3. Scoop out the flesh into a strainer and place over a bowl. Let the eggplant drain excess liquid for 30 minutes.
4. Place all of the ingredients into a food processor or blender and blend until almost smooth.
5. Chill until use, allow to rest at least 1 hour.
6. Serve at room temperature.
Recommended Serving Instructions:
Serve at room temperature as a dip with pita bread or pita chips.
BEETNIK RECIPES: vegetarian cooking 