|Prep time||30 minutes|
This traditional Middle Eastern dip is made with roasted eggplant and is a delicious alternative to hummus. Served with toasted bread, cucumber slices, apple slices or celery sticks, this spread will add a glorious addition to any appetizer tray.
|1||lemon, well juiced|
|1⁄4||c||plus 2 Tablespoons water|
Preheat oven to 425 degrees. Using a vegetable peeler, peel the eggplants and slice in half. Cut into 1 inch slices. Peel garlic and keep whole. Place eggplant and garlic in a bowl and coat with 1 1/2- 2 Tablespoons of grapeseed oil, stirring to lightly coat the slices. Place on a baking sheet in a single layer and roast for 15 minutes on the middle rack. Remove from oven and stir once. Roast an additional 12-15 minutes.
In a food processor, add lemon juice, water, salt and tahini. Then place eggplant on top. Begin to puree on medium speed until a thick spread begins to form, scraping sides of bowl when necessary. Add additional 1 1/2- 2 Tablespoons of grapeseed oil slowly while the blade is moving and continue to puree until well mixed.
Spread can be served immediately, or kept in fridge until ready to use. If keeping in fridge, more water may need to be mixed in before serving.