Mar 16th, 2011 by Marilyn
Eggplant Dip Recipe
This dip is similar to my hummus recipe but uses eggplant instead of chickpeas – who would have thought. Don’t let the color fool you, this dip is scrumptious. You can serve this eggplant dip with your favorite bread, crackers or chips.
Inspired by Little Bee
Click here for more book club party ideas for Little Bee by Chris Cleave.
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6-8
Ingredients
- 1 large eggplant – peeled and sliced
- 1 1/2 teaspoon tahini (sesame seed paste)
- 2 cloves garlic – mashed
- 1/2 teaspoon salt
- 4 tablespoons lemon juice
- 1 1/2 tablespoon fresh parsley – chopped
Instructions
- Steam eggplant for 10 – 15 minutes. Drain and let cool.
- Blend eggplant, tahini, garlic, salt, and lemon juice until smooth.
- Place in shallow dish and sprinkle with parsley.
- Serve with bread, crackers, or chips.
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Oh, there are few foods I like better than eggplant! Thanks for the recipe!
Comment by jenclair on March 16, 2011 at 10:45 am
Jenclair – I hope you enjoy. When I made this dip I didn’t think people would eat it because of the color but it was a big hit!!
Comment by Marilyn on March 16, 2011 at 11:04 am