roasted eggplant dip


During the summer and early fall eggplants are fresh, inexpensive and abundant. They are super versatile and unique in both flavor and texture. They can be blended into dips or eaten as a meat substitute. Here’s a recipe for a tasty dip I made last week:

2 medium eggplants skin removed and cut into 1 inch cubes
1 yellow onion cut in half and quartered
2 tomatoes quartered
1 pepper of your choice (I used Anaheim for it’s mild heat)
3 cloves garlic
4 thyme sprigs
1/4 cup tahini
1/4 cup fresh lemon juice
1 teaspoon ground cumin
2 tablespoon extra virgin olive oil, plus more for serving

Preheat oven to 400°F. Add eggplant, onion, tomato, chile, garlic and thyme to a baking sheet and drizzle with olive oil. Roast for 35 – 40 minutes tossing every 10 minutes. In a food processor add the tahini and lemon juice and process for 1 full minute. Scrape the sides of the the chamber and process again for 30 seconds. This is known as creaming the tahini. Add the olive oil, salt, pepper and process for 30 more seconds. Remove the roasted veggies from the oven and discard thyme branches. Add the roasted ingredients to the processor. Process until ingredients begin to combine. Continue to pulse for desired constancy. Finally, place in a bowl and stir in another tablespoon or so of olive oil. This dip goes great with pita or any other cracker and can be served hot or chilled!

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