Bought an eggplant the other day to make some of this delicious dip, so when I saw the sun shining yesterday (between snowfalls... weirdest weather lately!) I cranked up the BBQ and started roasting it. This is seriously so addicting, didn't last very long around here! Makes the perfect dip to bring along as an appetizer. All you need is:
• 1 good sized eggplant
• 1 lemon
• 1-2 cloves garlic (depending on how garlicky you like it. We used 2, yes i have garlic breath!)
• 3-4 Tbsp tahini
• sea salt to taste
Heat up BBQ to Med-High heat.
Cut eggplant in half lengthwise. Lightly brush flesh side with a little bit of olive oil.
Grill until soft, let the skin get a bit black (adds smokey flavour).
Put eggplant in sealed container like a corning ware dish. Let steam and soften until cool enough to peel off skin. Discard skin and place flesh in food processor with the rest of the ingredients.
Blend until smooth.
Refrigerate to thicken.
Enjoy your super addicting spread!