Description
An easy summer dip with spicy flavor.
Ingredients
Units
Scale
- 2 large eggplants, halved
- 2 - 3 tbsp olive oil
- 1 head garlic, halved
- 2 tbsp tahini
- juice of 1 lemon
- salt and pepper to taste
- 1/4 cup chili oil of choice
- 1 tbsp sesame seeds
- fresh herbs and sesame seeds for garnish
Instructions
- Prepare the eggplants and garlic. Preheat oven to 425 degrees F. For the garlic, half the whole head and drizzle with olive oil in the middle. Wrap in foil and place on a sheet tray. For the eggplants, half lengthwise, sprinkle with salt, and lay on top of a hand towel for 15 minutes. Poke the skin side with a fork or knife a few times. Press any water out, then place face down on sheet tray. Bake for 45 – 60 minutes until the eggplants are golden on the bottom and sunken. Remove from oven and let cool.
- To prepare the dip, add all of the ingredients except the chili oil and sesame seeds to a food process and blend until smooth. Taste and adjust salt as needed.
- To serve, add the dip to a bowl. Heat the chili oil in a small pan on medium heat for about 5 minutes. Remove from heat and add the sesame seeds. Drizzle over the eggplant dip, top with fresh herbs. Enjoy!
- Prep Time: 15
- Cook Time: 45