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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I was craving an eggplant dip I bought in San Francisco once, but have no way of getting it where I live. So, I decided to experiment, and this is what I came up with. I actually like it! (measurements are approximate, use your own good judgment) Ingredients:
1 eggplant (medium to large) |
2 garlic cloves (roasted would be good too) |
1 -2 tablespoon tahini |
1 teaspoon kosher salt (or to taste) |
2 tablespoons fresh parsley |
1 teaspoon pizza seasoning |
1 teaspoon apple cider vinegar |
1 teaspoon olive oil |
Directions:
1. Preheat oven to 400°F.
2. Prick eggplant all over with fork and place in foil and make a cradle for eggplant.
3. Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
4. Once finished baking, remove from oven and allow to cool slightly.
5. Scoop pulp out of eggplant and discard skin.
6. Place in food processor or blender and process with remaining ingredients.
7. Serve dip with crackers or pita bread or crudites.
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