About This Recipe
A recipe with oriental colors, perfect as an appetizer or a snack.
Ingredients
At Oliviers&Co
Chili Pepper Olive Oil
Everyday Olive Oil
Salt from Camargue
At the market
3 eggplants
1/2 jar tahini
1/4 cup flat leaf parsley
1/4 cup lemon juice
2 cloves of garlic
Your favorite vegetables
Directions
Preheat oven to 425°F. Line a baking pan with foil.
Prick eggplants all over with a fork. Place them in the prepared pan and let roast for about 30 to 40 minutes or until very soft and skin is charred.
Let cool until easy to handle.
Remove and discard skins from eggplants. In a food processor or blender, combine eggplant pulp, tahini, parsley, lemon juice, garlic, olive oil and salt to taste.
Pulse until nearly smooth, leaving some pieces of eggplant.
Transfer the dip to a serving bowl. Drizzle with chili pepper oil and serve with your favorite vegetables as dippers.