There are some who’d disagree, but you can only eat so much hummus before it becomes a little…blah. So what else can you do with that jar of tahini collecting dust on the pantry shelf? Put down the can of chickpeas and pick up a plump, purple eggplant instead. Baked to a tender finish and blended with tahini and seasonings, eggplant makes a hearty, healthy dip for dunking fresh-chopped veggies, crackers or bread—or try it as a spread with your favorite sandwich.
Eggplant &Tahini Dip
- Preheat oven to 325 degrees F.
- Arrange eggplant slices on baking sheet; drizzle with olive oil (be generous to avoid risk of burning!). Bake for 8-10 minutes, until lightly browned. Remove from oven.
- Combine all of the ingredients into a high-speed blender or food processor and blend toyour preferred dip/spread consistency.
- Garnish with fresh parsley.
- Serve warm or chilled.