Another garlic free dip for all those vampires out there π§ββοΈ but donβt sorry, like this whipped bell pepper tahini spread, this is packed with flavor π₯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 π
1/2 cup of tahini πΏ- the pesto variety really enhances this spread π
Sea salt π§
Fresh basil, chives and parsley πΏ
Juice of one lemon π
Optional: spices like cumin or smoked paprika πΆ
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!
