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Eggplant Tahini Dip πŸ†

Another garlic free dip for all those vampires out there πŸ§›β€β™€οΈ but don’t sorry, like this whipped bell pepper tahini spread, this is packed with flavor πŸ₯³

seeds of collaboration makes the best tahini, you can save 20% using code cure.eated

To make this dip you need:

1 large eggplant πŸ†

1/2 cup of tahini 🌿- the pesto variety really enhances this spread 😍

Sea salt πŸ§‚

Fresh basil, chives and parsley 🌿

Juice of one lemon πŸ‹

Optional: spices like cumin or smoked paprika 🌢

How to:

Preheat the oven to 300Β°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!

Enjoy with your favorite cracker swap, on a mezze platter with tapenade, or with your favorite meat and seafood dish! I love it with duck wings, roast chicken or trout!

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