Hey Everyone!! :-)
With all those Super Bowl parties coming up, I thought I'd share one of my favorite dip recipes. Enjoy! :-)
Ingredients:
3 large eggplants
5 cloves garlic minced fine
1/2 cup chopped basil
1/4 cup lemon juice
1/2 cup tahini
1/4-1/2 cup olive oil
2 tbsp sriracha (optional)
Salt and pepper to taste
Put the eggplants on a foil-lined baking sheet and put them under the broiler in your oven. In half an hour, turn them over. After another half an hour, check on them by inserting a toothpick or fork. If they are completely tender with no resistance, take them out. If there is any resistance, turn them over and check on them in fifteen-minute intervals, turning them each time, until they are completely soft. Remove them from the oven and wrap them up in the tin foil, crimping it tightly. Let them rest for about 15-20 minutes.
Remove the eggplants from the foil and cut them open. Use a spoon to scoop out the softened insides and place the mush in a strainer over a bowl. Once all the eggplant insides are in the strainer, use a paper towel to push down firmly on the mush to remove the excess liquid. Once the eggplant is completely drained, transfer it to a food processor and add the rest of the ingredients except the olive oil. Pulse the ingredients together until the eggplant completely breaks down. Drizzle the olive oil into the mixture slowly while the food processor is running until it's creamy and easy to dip or spread. Serve warm or cold with pita wedges or crackers.
Bon appetit!
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