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 A spicy, delicious, and healthy Mid-Eastern Dip for pita chips, bread, or veggies. It's made up, primarily, of eggplant, tahini (sesame seed paste/butter, and spices) |
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| Ingredients: | |||||
| 2 med. | eggplants | ||||
| 4 cloves | garlic | ||||
| 5 T. | Tahini paste | ||||
| 5 T. | olive oil | ||||
| 1/4 c. | lemon, juice and zest | ||||
| 1/2 tsp. | paprika | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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1. Wash and cut eggplants in half, rub salt on the inside and let them rest for a few minutes.
2. Preheat oven to 350 (alternately, you can use the grill and you'll get a rich, smoky flavor... preheat grill to medium heat) 3. Rinse the eggplants under running water and then dry them with kitchen paper. 4. Place them on a tray and cook them for about 25 minutes (until they are soft). 5. Once they are out of the oven, peel them entirely. You'll see that if they are well-cooked, the peel is easy to take away by gently pulling it off the vegetable. 6. Put the cooked and peeled eggplants in a food processor or mixer (or mash by hand with a potato masher) with all the other ingredients (garlic, tahini paste, lemon juice, olive oil, paprika powder, cumin powder and salt). Mix them until you get a smooth puree/paste. 7. Serve warm or cold with flat bread, pita chips, or cut veggies. |
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