Roasted Eggplant with Tahini Dip
By Debbie Kornberg
1/2 cup The Spice Way Fresh Tahini (available in-store only)
Juice of 1/2 lemon
1 clove of garlic, minced
1/4 tsp The Spice Way Hungarian Sweet Paprika
1-2 Tablespoons fresh parsley
Water - ¼ cup to ½ cup depending on desired consistency
Garnish: Pomegranate seeds and/or The Spice Way Hummus/Tahini Seasoning Mix
Slice eggplant in half down the middle so you have two long “boat” halves. Place on a non-stick cooking sheet at cook in oven at 450 degrees for approximately 45 minutes or until fully cooked and very toasty brown on top. Make sure eggplant is cooked all the way through.
While eggplant is in the oven, start tahini dip. Minced garlic, then add tahini, lemon juice & paprika. For best results, place in a food processor. Then start alternating adding a bit of water and mixing well until the desired consistency is reached. Best to start with a little less the amount of tahini used and add more if desired. (Makes a great salad dressing too, just add more water!)
Once eggplant is cooked, using a knife cut a crisscross pattern along the meaty surface of the eggplant and cut along the sides to help release the eggplant from the skin but still keep it inside. Place eggplant on preferred serving dish. Pour tahini over eggplant and garnish with parsley and/or pomegranate seeds or Spice Way seasoning mix for some pretty color and texture. Serve as an appetizer course with pita, pita chips or any kind of flat bread. Yum!