The eggplant phase continues. I have so many yummy dip recipes but rarely have occasions to make them for. So, I decided that I shouldn’t need an event to make an appetizer recipe. While this eggplant dip is very simple, it’s rich with flavor and a perfect mid-afternoon snack.
> 1 large eggplant
> 3 cloves garlic, minced
> 1/4 teaspoon salt
> 2 tablespoons tahini
> 2 tablespoons lemon juice
Preheat oven to 450°. Prick eggplant with a fork, and place it on a cookie sheet. Bake for about 20 minutes, or until eggplant is tender. Let the eggplant cool.
Cut the eggplant in half lengthwise, and scoop the pulp into a food processor. Process until smooth, and transfer to a medium bowl.
On a cutting board, mash garlic with the flat side of a knife. Add the garlic and salt to the eggplant. Stir in the tahini and lemon juice. Season with more salt, to taste.
Makes 4 servings.
Adapted from FitSugar.