Eggplant Dip

7 ingredients
4 steps

Ingredients

  • 1 pound eggplant, cooked as in Micro Tip
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 medium-size cloves garlic, smashed and peeled
  • 1/2 jalapeno pepper, stemmed and seeded
  • 1 tablespoon sesame seeds, optional

Directions

  1. 1
    Halve eggplant and scrape flesh from skin.
  2. 2
    Add flesh to remaining ingredients, except sesame seeds, in a food processor.
  3. 3
    Pulse until well combined.
  4. 4
    Stir in sesame seeds if desired.

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