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Some girls buy clothes, some buy shoes, and others buy cookbooks. People that know me may argue that I go for all three , but I’m particularly biased towards cookbooks. Why is this relevant? Because every freakin’ cookbook talks about eggplant and confession, I’ve never cooked with eggplant! In honor of the holidays, Way Better Snacks asked me to take part in their 12 days of holiday snacking campaign. I came up with a yummy dip that pairs well with their sprouted chips. What better time than now to roll out the eggplant?
This smokey eggplant dip and chips (or crudité!) is now a personal favorite, next to the usual hummus and pita. The smoking of the eggplant really brings out the flavor, so much so that it taste like it came straight from the Middle East. That’s a good thing.. A very good thing. I chose the multigrain variety of chips for this dip and found it to complement just perfectly. Don’t be shy when working with this recipe, it’s easier than it looks and even if you give or take a few ingredients, it still tastes authentic and delicious!
- 1 medium eggplant
- 1 tbsp olive oil + to serve
- 3 tbsp tahini
- 2 tbsp parsley, chopped
- 1 garlic clove
- 1 lemon
- sea salt
- cayenne pepper
- Preheat the oven to 375F. Coat a baking sheet with olive oil and a pinch of salt. Make 5 mini stabs in the eggplant with a knife and place over a gas flame or under a broiler for about 10 minutes, or until semi-soft and charred.
- Cut the eggplant lengthwise and place cut side down on the baking sheet and roast for 35 minutes or until soft.
- Remove from the oven and scrape out the insides into a food processor. Mix in the tahini, olive oil, squeezed lemon, 1 tbsp of parsley, and a pinch of cayenne, cumin, and sea salt. Pulse the mixture until well combined. Taste and readjust flavors with more cayenne pepper or sea salt.
- Scoop the dip into a medium-sized bowl and scatter the parsley and za'atar over the dip. Drizzle olive oil and serve with Way Better Multigrain Chips.