Even if you don’t like eggplants, you will love this dip. We eat it while it’s warm, but it does get even better in the fridge. It’s great in a wrap, as a dipper for homemade pita chips, but I enjoy it most often with cucumber slices. It’s healthy, vegan, onion free, gluten free and so delicious no one would guess any of the above.
First, wash 2 whole eggplants well. Poke holes all over them using a fork and place them on a cookie sheet, roasting at 500F turning every few minutes to try and get a smoky flavour. I reach into the oven with really long tongs to do this. Turn the oven down to 350F and bake for 30 minutes. Take them out of the oven, and let rest until cool enough to handle.
Meanwhile, in a bowl, stir together:
- About a 1/4 cup of fresh lemon juice – you may need a little bit more or less, depending on how the dip tastes
- 1/4 cup tahini – I hated tahini until I finally bought the brand in the white tub with the orange lid. So good.
- 1/2 tsp of sea salt
- Fresh ground pepper
- 1 teaspoon of really good quality smokey cumin
- 2 minced garlic cloves
Let this sit together until your eggplant is ready. Then cut the eggplant in half, and start scooping out the ‘meat’. You should only be left with the thin purple peels, get as much of the meat out as you can.
Add this to your bowl, and mash together with a fork. Now transfer to a good processor, and pulse together until a more dip like consistency is reached (get rid of the stringiness). Add in some fresh chopped flat leaf parsley, pulse together again, and taste for seasoning.