Recipe by: Dietitians of Canada
This dip is even more fun to eat than it is to say. A classic from the Middle East, this creamy eggplant spread is great for dipping carrot sticks into, to use in wraps, soups and stews, or in place of mayonnaise or mustard in sandwiches.
- 1 medium eggplant
- Few pinches sea salt
- 2 tablespoons olive oil ( for roasting )
- 1 large clove garlic, grated or finely minced
- 1 lemon, juiced
- 2 tablespoons tahini
- optional: 2 Tablespoon fresh cilantro, parsley or basil, chopped
- Baking sheet
- Food processor
- Preheat oven to broil and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange eggplant on an aluminum-lined baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
- Add garlic, lemon juice, tahini, a pinch of salt and blend until creamy. Add herbs last (if using) and pulse to incorporate. Taste and adjust seasonings as needed. Serve with pita and/or pita chips and veggies.