Eggplant Tahini Dip
From midgelet 9 years ago
- 20 to make
- Serves 6-8
My adaptation of this wonderful eggplant spread/dip/appetizer. I was out of tahini ( sesame paste ) so peanut butter with sesame seeds was a great substitute as my guests could not tell the difference when I served this , Use as a dip with crackers and pita chips or as a spread in wraps etc.
Ingredients
- 2 medium eggplants ( skin on ) shopping list
- 4 large cloves garlic shopping list
- 1/4 cup fresh chopped parslery or 1 Tbs dried shopping list
- 1/4 heaping cup peanut butter shopping list
- 1 Tbs sesame seeds shopping list
- OR omit peanut butter and sesame seeds and use sesame tahini instead shopping list
- 1/4 cup olive oil shopping list
- juice from a fresh lemom shopping list
- salt to taste shopping list
How to make it
- slice eggplant in half vertically
- cut off ends
- scoop out center pulp with seeds and discard
- cube remaining eggplant into chunks
- In a heavy duty pan with some oil ( I use grape seed oil for high heat cooking ) stir and turn eggplant until browned and softened over medium-high heat
- Remove pan from burner and let cool slightly
- Into a power blender or food process place the eggplant, garlic, parsley, peanut butter, sesame seeds, olive oil and lemon juice and puree smooth
- Salt to taste.
- Note: one may roast the eggplant in the oven at 400F until softened and browned - then proceed with remaining recipe
People Who Like This Dish 4
- njspanteach Green Brook, NJ
- Beshy74 Kenosha, WI
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments