A simple Dip made from eggplant
1 Lemon, Juiced, or about 2-3 Tablespoons lemon juice
2-3 Tablespoons Tahini
2-3 Cloves Garlic
2 Tablespoons Fresh Parsley
Slice the top leaf and very bottom bit off the eggplant, then slice the remaining eggplant into 1/2inch thick rounds. Arrange the rounds on a piece of kitchen paper towels, lightly dust each side of the rounds with salt and cover with another layer of kitchen paper towels. Allow to sit 10 minutes.
After 10 minutes, heat oven to broil high. Gently blot any excess water from the eggplant rounds.
Broil the eggplant rounds on a thick baking sheet for 3-5 minutes, until dark, slightly charred spot start to form. Turn eggplant over and broil the other side.
Remove eggplant from oven and allow to cool about 10-15 minutes.
In a large bowl food processor with a blade attachment, add the lemon juice, Tahini, garlic cloves and parsley.
Peel the dark rind from the eggplant rounds, and add the flesh to the food processor bowl.
Pulse the mixture several times in the food processor several times until dip is creamy. Taste and adjust seasoning and salt as needed.
Cover and chill until ready to serve.
Goes great a dip with veggies, or chips, toasted pita etc. Or with falafel.
Great with falafel
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