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A quick and simple dip that is packed with flavour. Have it as a snack with crackers or veggies, as a spread to put on sandwiches or a great addition to add in your nourish bowl!

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Prep Time – 8 minutes

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Cook Time – 10 minutes

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Servings – 2-4

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  • 1 whole Eggplant
  • 1 juice of a Lemon
  • 2 Tbsp of Tahini
  • ½ Jalapeño
  • Cilantro or Parsley
  • Salt to taste

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  1. Preheat oven to broil and place the rack at the highest level. Slice the eggplant into ¼ inch slices and place on a baking sheet seasoned with salt and drizzled with oil of your choice. I recommend using an oil that can be heated at high temperatures like grapeseed oil.
  2. Place the eggplant in the oven for 10 minutes flipping over occasionally.
     –
  3. Once the eggplant is cooked through and slightly brown, wrap all together in aluminum to cool and keep in moisture.
  4. Once cooled, start peeling off the skin of the eggplant and place into a food processor. Leaving some skin on is perfectly fine.
  5. Add the tahini, lemon juice, herbs, salt, and jalapeño to the bowl and blend until combined.
  6. Place in a bowl and drizzle with olive oil and serve with crackers or vegetables.

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