Roasted Eggplant Dip
This delicious dip is a much healthier choice than traditional bean hummus, and it tastes just as delicious!
2 Medium Eggplants
2 to 3 Tablespoons Olive Oil
1/3 cup OrganicTahini
3 Cloves Garlic, peeled and crushed or 1&1/2 tsp Minced Garlic
2 Tbsp Organic Lemon Juice
Sea Salt & Freshly Ground Pepper (if desired)
Green or Black Olives, Roasted Red Peppers, or Sun-Dried Tomatoes
Preheat the oven to 450 F
Poke eggplant with a knife and rub the outside with olive oil, saving 1 Tbsp for mixing later
Place eggplant in a roasting pan
Roast until the skin has charred and the interior is tender, about 30 minutes.
Turn eggplant over and cook another 15 minutes
Peel and seed the cooled eggplant, no need to get all the seeds!
Roughly chop the flesh, and transfer it to the bowl of a food processor
Add to the processor bowl... the olive oil, tahini, garlic, lemon juice, some salt and pepper (to taste), and a few teaspoons of cold water.
Process the mixture to a coarse paste, adding a bit more water, as needed, to allow the mixture to blend
Adjust the seasoning with salt and pepper to taste.
Chill and Serve