Name: Eggplant 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

Eggplant Dip

Course Appetizer, Entrée, Side Dish
Heavenly Recipes Course
Category Dinner, Toppings

serves:

units in:

Eggplant Dip

Creamy, savory dip!

prep time

cook time

passive time

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!