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Eggplant Dip
  • 2 Medium globe eggplants
  • 3 Tbsp extra virgin olive oil
  • 1/3 Cup Tahini
  • 1/4 Cup Lemon Juice
  • to taste salt
Set your oven for high broil. Cut eggplant into thinly sliced discs and place them on a baking sheet. Lightly brush both sides of eggplant discs with olive oil and place under the broiler. Broil for 5-8 minutes, flipping halfway through (eggplant should be very soft when done).Place on cutting board and remove the skins from the eggplant (it’s okay if you can’t get it all off) Place the eggplant discs into a high-speed blender. Add the extra-virgin olive oil, tahini, lemon juice, and salt to the blender and pulse until smooth. Transfer dip to a bowl and drizzle a little more oil on top (can be made 1 day ahead and kept in the refrigerator).
Provided by:
Sarah Beleski a recent ASU nutrition student

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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