Another garlic free dip for all those vampires out there 🧛♀️ but don’t sorry, like this whipped bell pepper tahini spread, this is packed with flavor 🥳
To make this dip you need:
1 large eggplant 🍆
1/2 cup of tahini 🌿- the pesto variety really enhances this spread 😍
Sea salt 🧂
Fresh basil, chives and parsley 🌿
Juice of one lemon 🍋
Optional: spices like cumin or smoked paprika 🌶
Preheat the oven to 300°F
Poke a few holes into the eggplant using a fork. Roast the whole eggplant in the oven until tender, depending on the size, this can take a few hours. The key is to cook it low and slow!
When the eggplant is ready, scoop out the seeds and remove the top. Optimally you can remove the skin.
Chop the herbs and add eggplant, herbs, lemon juice and spices into a small food processor. Blend and add the tahini. Use as much as you want to achieve a creamy texture!