Roasted Eggplant Salad

 

Roasted Eggplant Salad

This incredibly flavorful dip is creamy, smoky, earthy and a bit tangy from fresh lemon juice. It’s easy to make with very simple ingredients. It’s a delcious dip with grilled bread or pita chips and can be used as a spread for your sandwiches.

Serves 4

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Ingredients

1 Large Globe Eggplant
2 cloves Garlic
1/2 cup chopped Onion (use more onion if the Eggplant is pretty big)
2 Tbsp (30ml) Tahini
2 tsp (10ml) Lemon Juice
drizle of high heat Oil for baking
Salt & Pepper to taste
Serve with
grilled bread
fresh Pita
Pita Chips

Directions

1. Slice the eggplant in half lengthwise and cut a few slits in it. Very lightly brush each side with oil and season with salt & pepper

2. Place the eggplant cut side down on a baking sheet and bake 400 for about 35-40 minutes. The skin should be wrinkled and the flesh browned and soft.

3. Allow the eggplant to cool down then scrape out the flesh leaving all the skin behind.

4. Add the eggplant to a food processor along with the garlic, onion, tahini, lemon juice, salt & pepper

5. Blend until everything comes together and is creamy but still with a bit of texture.

Serve with grilled bread, fresh pita or pita chips. Also try it as a spread for a veggie sandwich.