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Roasted Eggplant Dip

This simple roasted eggplant dip is another contribution from one of our Customer Appreciation BBQs-- great way to use up some eggplants this Summer!

 2-3 eggplants roasted until soft
 1/4 cup tahini
 1/4 cup lemon juice
 2-3 cloves of garlic
 1/4 tsp cumin
 1/2 tsp salt
 Some parsley leaves, washed

Roast the eggplants until soft, and blend in your Vitamix or blender with the tahini, the lemon juice, the garlic, cumin and salt. Pop it all in the fridge overnight so the flavors meld together.


Top with parsley and drizzle of olive oil.