This recipe comes from Nancy, one of our CSA members, and it sounds delicious! I haven't tried it yet, but I have heard from another of our CSA members, who is a friend of Nancy's and apparently a frequent dinner guest, that she is an exceptional cook.
4 large eggplants
salt and pepper to taste
lots of olive oil, I mean LOTS :)
about 2 tablespoons of tahini sesame paste
2 cloves of raw garlic
Put 1 inch thick slices of eggplant drizzled with olive oil on a baking sheet and broil on high for about 10 minutes til very soft (i.e. baby food consistency). I like to keep the skin on so they char just a little bit - adds a smokey flavor to the dip. Mix all ingredients and blend with a hand blender. Add more salt, pepper, olive oil for taste and consistency. Serve with crackers, pita chips or crusty bread!
Enjoy!
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