In the search for new flavors to add to my meals, I remembered one of my favorite recipes for a mediterranean dip using smoked eggplant. It is much like a chick-pea hummus, but instead of chickpeas, we use smoked eggplant. It is so simple to make this dish, and it adds so much great flavor to sandwiches, wraps, vegetables and meats….Trust me! 🙂
What you’ll need…
1 medium eggplant
2 Tablespoons tahini
2 – 3 Tablespoons fresh lemon juice
1/2 tsp or more sea salt
1 large clove garlic, mashed
2 Tablespoon Olive Oil
1/4 cup chopped parsely
Turn on the gas flame, and char the eggplant on all sides until the skin is black. Place the entire eggplant in a large bowl and cover. Let it steam for about 10 minutes until the skin easily peels away and it is cool enough to handle. Remove the skin and the stem, making sure none of the charred skin remains, and place in a blender with the rest of the ingredients. Blend thoroughly and adjust the salt and lemon juice according to your tastes. If you want to kick it up a notch, add some chili spice, or even a bit of smoked paprika. You can use it just as you would hummus, but remember it is not a source of protein, so treat is a carbohydrate based condiment. Enjoy!!
