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!
Prep Time – 8 minutes
Cook Time – 10 minutes
Servings – 2-4
- 1 whole Eggplant
- 1 juice of a Lemon
- 2 Tbsp of Tahini
- ½ Jalapeño
- Cilantro or Parsley
- Salt to taste
- 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.
- Place the eggplant in the oven for 10 minutes flipping over occasionally.
- Once the eggplant is cooked through and slightly brown, wrap all together in aluminum to cool and keep in moisture.
- Once cooled, start peeling off the skin of the eggplant and place into a food processor. Leaving some skin on is perfectly fine.
- Add the tahini, lemon juice, herbs, salt, and jalapeño to the bowl and blend until combined.
- Place in a bowl and drizzle with olive oil and serve with crackers or vegetables.
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