Grilled Eggplant Dip


Grilled Eggplant Dip

Yes– another eggplant dip recipe. I decided to gather as many eggplants before it really freezes here in a few weeks. Grill them up and make another dip as they are easy and use lots of other garden veggies. I tripled this recipe and now have enough dip to share with friends and lunch eating all week!

eggplant dip tahini

Ingredients:

1 large eggplant- grilled until soft on the grill

4 tomatoes medium sized- I used Roma, sliced into chunks

1 medium size red onion, grilled until soft on the grill

3 large cloves garlic, minces

1/2 cup flat leaf parsley, chopped medium fine

1/4 cup tahini paste, thinned with some olive oil to make it softer

1 large green pepper, 1 large red or orange pepper, chopped

1 lemon juiced

1 tablespoon Balsamic vinegar

1-2 stalks garden celery (stronger than the grocery store variety), chopped fine

salt and pepper to tase

Pinch of cayenne

Scrape off the eggplant from cooked eggplant. Take out any large seed pockets. Place into large bowl and cut with knives to make into a paste.

Add rest of vegetables, then enough extra virgin olive oil to make a nice dip. Adjust by adding more tomatoes or other vegetables if you like. If the dip is too thick, simply add a bit more olive oil. If not enough garlic taste, add some powdered garlic. Add salt and pepper, cayenne pepper and adjust as necessary.

Let chill for a while, then serve with pita chips or your favorite chip

OR put in a tortilla with some fresh spinach and stuff with the eggplant dip!

eggplant roll up

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