Such a yummy, smoky, savory dip. Served beautifully with sliced fresh veg or roasted veg. For our class on Super Bowl, we will serve with turnip fries.
2 medium eggplant, roasted for one hour at 400°F. You could wrap in foil, are usually put mine in a covered ceramic pan. After roasting allow to cool and peel the skin off and discard.
1/4 cup tahini—I really dig the Trader Joe’s version
Juice from one lemon
2 T olive oil
2-5 garlic cloves
Optional- thawed, roasted cauliflower
Blend in a food processor until creamy. I reserved my olive oil for drizzling over the dip as a garnish. You could use the olive oil in the dip and as a garnish, if you are wanting a richer tasting dish.
Garnish with 1/2 tsp finishing salt-like Maldon’s, pinch of smoked paprika, chopped parsley, pinch of red pepper flakes.
You’ll love the savory, smoky nature of this dip—even if you do not like eggplant.
