Roasted Eggplant, Sesame and Tamari Dip
5
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Prep time 9mins
Cook time 45mins
Serves or Makes: 3
Recipe Card
ingredients
- 2 medium eggplants, around 1 lb each
- 3 tablespoons fresh lemon juice
- 2 tablespoons San-J Tamari Lite Soy Sauce w/ 50% Less Sodium
- 2 tablespoons unsalted tahini
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoons sambal olek (or other chile paste)
- 1/4 teaspoons kosher salt
- 2 tablespoons fresh cilantro, chopped plus extra for garnish
- 3 tablespoons chives, chopped plus extra for garnish
- Vegetable crudité and/or crackers, for servings
Method
Step 1
Preheat oven to 450o F.
Step 2
Prick the eggplants a few times with a fork, place on the sheet pan and roast in the oven for 45 minutes, or until extremely soft.
Step 3
When the eggplants are cool, remove the stem and peel away the skin.
Step 4
Place the eggplants and all other ingredients, except the cilantro and chives, into the bowl of a food processor. Process until all ingredients are combined.
Step 5
Taste and adjust seasoning if necessary and scoop into a bowl. Stir the cilantro and chives into the dip and serve with vegetable crudité and/or crackers.