Roasted Eggplant Dip
This dip is simple to make and tastes delicious with raw veggie, or wrapped up in a collard or romaine leaf.
Roasted Eggplant Dip
- 1 medium eggplant
- 2 T tahini
- 4 cloves garlic
- 2 T ginger
- ¼ cup parsley
- ¼ cup of lemon juice.
- Preheat oven to 400
- Pierce fork holes all over eggplant. Wrap eggplant in aluminum foil. Roast for 45 mins or until it is soft and can be easily pierced with a fork.
- Scoop flesh out of eggplant and combine in blender with remaining ingredients. Adjust seasoning to taste.
- For a middle eastern themed meal I would make this, No Bean Hummus, Cauliflowers Dolmas and Coconut Date Rolls for dessert!
