August 4, 2011

Eggplant Dip!

One thing is for sure, homemade dips are healthier than the store-bought ones and taste so much fresher too! Whether you’re looking for an appetizer, party food or just a healthy snack, roasted eggplant and red bell pepper dip is certainly worth considering! Serve it with some toasted pita for dipping or as spread on a toast!

1 eggplant
1 red bell pepper
2 garlic gloves
3 teaspoons organic Tahini paste
Salt & pepper
2 tbsp olive oil
5 mint leaves, chopped
1 tsp lemon juice
Preheat oven to 180C. Cut eggplant and bell pepper in half and put them on a baking sheet.  Roast until the eggplant and bell pepper skin becomes black (about 45 minutes). Place the bell pepper in a plastic bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems and put in a food processor.  Let the eggplant cool off a little and then scoop out the flesh into a food processor.
Add tahini, olive oil and garlic and process until smooth. Add lemon juice, season with salt and pepper and sprinkle with mint. Voila!

8 Responses to “Eggplant Dip!”

  1. I have ALL those ingredients at home right now, so this might be a dinner dip! Thanks for sharing darling!

  2. Princess Misia says:

    Oh that can mean only one thing: it was meant to be! haha and my pleasure! <3

  3. Alan Cooke says:

    This looks good and I’m not even a big fan of I made ‘eggplant caviar’ from Tom Cholicio’s cookbook and the wife loved it. This is similiar, so I’ll make it for her! :-)

  4. Princess Misia says:

    haha that’s too funny! You’re a good husband! I’m sure she will love it! ;)

  5. rebecca says:

    this looks wonderful like a baba ganoush

  6. [...] Roasted Red Pepper and Eggplant Dip Recipe: [...]

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