Okay so this is one of my favorite snacks: it’s salty and tangy with a sneaky serving of veggies and nutrients, AND it fills you up! It’s also super easy to whip up. Seriously, it’s only two steps. If you have leftover roasted or grill eggplant (zucchini is also a good substitute!) then you’re even better off.
1 medium sized eggplant
5 cloves garlic
Juice from one lemon
1/4 cup olive oil
Salt and pepper to taste
1 tbs tahini
1. Slice eggplant into 1/4 inch slices. Drizzle with olive oil and sprinkle with salt. You can either grill it (my personal favorite, it gives it a little bit of a char that will produce a smokier flavor) or bake it in the oven at 400 for about 15 minutes or until the meat looks a little bit browned. Roast the garlic cloves with the eggplant to give them a more robust flavor and also soften them up to blend.
2. Put all ingredients in a blender and blend!* If it is too thick, add more olive oil to thin. Add salt and pepper to taste (also more lemon juice if desired). Enjoy with veggies or pita chips or whatever your heart may desire.
*Some recipes will recommend that you remove the skin of the eggplant before roasting or before blending the dip, but I find that it gives the dip a little added texture and leaving the skin on will give you some extra fiber.
PSA: The photo associated with this post is not mine, I was too hungry to remember to take a photo of my own and now it looks less than amazing, but believe me, it still tastes GREAT.