Eggplant Dip
Creamy, savory dip!
Ingredients
- 2 large eggplant
- 1 red bell pepper
- 4 tbsp olive oil
- 8 cloves garlic
- 1 lemon juiced
- 1/3 cup tahini
- 1/2 tbsp tomato paste or 2 tomatoes, roasted with eggplant
- 1/4 cup olive oil
- 2 tbsp parsley chopped
- 1 tbsp chicken style seasoning
- sea salt to taste
Instructions
- Preheat oven to 375 F.
- Cut eggplant and bell pepper in half and brush with 4 tablespoons of oil. Make several slits in each half and insert garlic into slits on each half.
- Bake for 1 hour. Cool and peel.
- In a food processor put eggplant and pepper with garlic, lemon juice, tahini, tomato paste and 2 tablespoons of olive oil. Puree to a smooth paste. Adding more oil as needed. Season with chicken style seasoning and salt
- Garnish with olive oil and parsley. Serve with fresh pita bread or vegetables.
- Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)
Notes
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
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