Cooked Eggplant Dip
Oregano, fresh or dry
Wash the eggplant. Trim off the stem end and then cut in half lengthwise. Place cut side down on an ovenproof glass dish. Cook in a 350ºF oven for about 30 minutes. Gently squeeze the eggplant to see if it is cooked.
Leave the eggplant to cool for 30 minutes. Using a spoon gently scoop the pulp from the inside. The skin will not be eaten. Mash the pulp gently with a fork, season and refrigerator. Use about 1 tablespoon of tahini for each eggplant.
This salad also has more flavor if it is left to mellow for a little while. If you used dried oregano, this time will also allow the herb flavor to develop.
Accompany with Beet Salad & Kale Salad.
Enjoy with vegetable sticks or crackers or pita, or on the side of a tossed salad. Is this baba ghanoush?! Maybe, with our own simple spin on it!