Roasted Eggplant Tahini Dip
 
 
Author:
Serves: 8 servings
Ingredients
  • ROASTED GARLIC
  • ½ head of garlic
  • 1 teaspoon olive oil
  • DIP
  • 1 eggplant (about 1 – 1¼ pound)
  • ½ cup fresh basil leaves
  • ¼ cup plain Greek yogurt
  • 2 Tablespoons tahini
  • 1½ Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon pine nuts, toasted
Instructions
  1. Preheat oven to 400 degrees. Place the garlic on a sheet of foil and drizzle 1 teaspoon of olive oil on top. Wrap the foil around the garlic to fully encase it and place on a half sheet pan along with the eggplant. Roast on the bottom rack of the oven for 50 minutes.
  2. Once the eggplant is cool enough to handle remove and discard the skin. Place the remaining eggplant flesh into the work bowl of a food processor. Unwrap the garlic and squeeze each clove out of its papery skin into the food processor. Add the remaining ingredients (except pine nuts) and process to desired consistency.
  3. Transfer to a serving dish and sprinkle pine nuts on top. Serve with pita chips or pita bread.
  4. Makes about 2 cups.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/roasted-eggplant-tahini-dip/