Cooked Eggplant Dip

Cooked Eggplant Dip
Eggplant
Tahini
Salt, pepper
Oregano, fresh or dry

IMG_0912

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!

Shanthi

Leave A Comment...

*