Creamy Eggplant Dip
Eggplant is one of my favorite vegetables. I like it roasted, grilled and added into curries. So far, my favorite way to eat eggplant comes from something we ate on our trip to Greece. We came home and made our own version, which you should definitely try sometime. I think I could eat it every day and not get tired of it.
I used to make hummus all the time for my daughter. It was always an easy and delicious dip to make, but my chickpea days are over. Today, I thought I’d try making an eggplant dip as an alternative to hummus since I’d never had it before.
- 1 eggplant
- olive oil
- juice from half a lemon (about 1/4 cup)
- 1/4 cup tahini (sesame seed butter)
- 2-3 cloves of garlic, crushed
- salt to taste
What to do
- Cut your eggplant in half length wise.
- Lay the eggplant on a baking sheet with the cut side up and the skin side down.
- Drizzle with olive oil and grind on some sea salt and pepper.
Ready for the oven
- Bake in a pre-heated 200 C (400 F) oven for 25 minutes.
- Remove and let cool.
Let it cool
- Scrape the cooled eggplant out of the skin and into a food processor.
- Add in the tahini, lemon juice and garlic.
Put it all together and whiz
- Whiz until smooth.
- Taste and add salt as needed.
- Put the dip into a small serving bowl and drizzle olive oil over the top.
Drizzle with olive oil
I had every intention of making paleo herb crackers to eat with this dip, but then I was just too lazy. We ate it up with celery sticks and carrot sticks instead. Hmmm…I’m still craving those crackers…
Dip away with crackers or vegetables
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