This is a Mediterranean dip that is easy to make can be prepared up to 5 days in advance. I chose baby eggplant because it has less seeds and takes less time to cook. It is a good source of fibre.
- Prep Time :
180 min - Cook Time :
20 min - Ready Time :
3 hour, 20 min
Servings
Ingredients
- 3 pounds Baby egg plant
- 1/4 cup Tahini paste sesame seed paste
- 2 Lemons
- 3 clove Garlic minced
- 1 teaspoon Chilli peppers
- 1 tablespoon Olive oil
- 1/2 bunch Parsley stems removed
- 1 drop Liquid smoke
- Salt and pepper to taste
Directions
Set oven to 375 degrees. With a fork prick eggplants place on a cookie sheet. Bake for 20 minutes until soft to the touch. Submerge into cold water. Pat dry scoop out the flesh from the eggplant and put into the food processor. Add all other ingredients and process until smooth about one minutes. Season with salt and pepper. Transfer to a bowl and refrigerate for minimum of 3 hours.
