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!
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!