Another spread for our dip series, that pairs super well with meat, fish and veggies. We love it with roasted branzino, trout, grilled veggies, or leg of lamb steaks for some Mediterranean vibes 🇬🇷
You can also enjoy this as a fat fueled snack with a cracker swap or some fresh crudités 🥕🥒
You can check out other dips we have made like this whipped bell pepper and tahini spread, olive tapenade or guacamole!
Like the tapenade, this is a bit more Mediterranean inspired and uses lots of garlic, olive oil and tahini! All which are superfoods!
My favorite tahini brand is Seeds of Collaboration, and you can save 20% using code cure.eated
To make this you need:
1 large eggplant 🍆
1/2 cup Tahini
1 tablespoon sesame seeds 😉
3 tablespoons Extra virgin olive oil 🫒
Salt 🧂
Garlic powder 🧄
Dried oregano and smoked paprika 🌿
Herbs of your choice 🌿
How to:
Begin by roasting the eggplant at around 250°F until it is mushy and you’re able to easily remove the skin and seeds. Depending on the size, this can take a few hours. I like to keep the eggplant Whole and puncture it with a fork so that some of the moisture can be released. Keep an eye on it since you don’t want to dry it out!
When the eggplant is ready, scoop out the flesh and add it into a little food processor. Add the tahini, olive oil and spices and blend until you’ve reached your desired texture. I like it really smooth and I add more oil or tahini based on taste and consistency.
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