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Eggplant Dip!

This Mediterranean staple is quick and easy to make and will last in the refrigerator for a solid week, so I always make plenty!
eggplantdip

Hint:  This dip only takes minutes to make once the eggplant is baked.  To bake the eggplant simply wash, cut off the end with the “stem” and  cut eggplant in half. Place a small amount of  olive oil on 1/2 of the cut eggplant and then place them back together so  the oil “rubs” onto both sides.  Place the cut side down onto a  baking dish and put in a  400 degree oven for one full hour.   As you see in the photo above the skin will wrinkle & turn a lovely brown color when it is complete.

Ingredients

  • 2 medium size eggplant or 1 large eggplant baked
  • 3 Tablespoons Tahini
  • 2 Tablespoons lemon or lime juice
  • 2 cloves garlic
  • Olive oil

Preparation

Skin the baked eggplant and place the meat into a food processor with the other ingredients.  Blend on low until all ingredients are blended and smooth. Place into jar and refrigerate.  Ready to eat!
Serving Suggestions Kira Style
I love this and find many ways to serve and enjoy it. You may want to try it as a spread on your favorite sandwich or simply enjoy with your favorite crackers or toasted pita bread!

Sri had been known to use a pear slice as his bread…a wonderful combination.

Experiment and enjoy!
Hummus  (Chickpea /Garbanzo dip)

My version offers rich flavor that gives you a wonderful plain variety or solid foundation to make your favorite flavored option…see below!

Hint: Remember to soak your chickpeas overnight!  Just put a cup of beans into 3 cups of water and you will be ready to go

Ingredients

  • 16 oz. cooked chickpeas
  • 3 tablespoons tahini
  • 2 tablespoons lemon or lime juice
  • 2 cloves garlic and 2 tablespoons olive oil
  • dash of cayenne pepper  and/or paprika (optional)

Preparation
Simply place everything into the food processor and pay attention.  You may need to add water to get the proper consistency.  I go for “light” and fluffy, so keep testing!

Have fun!  Try blending in Sweet red pepper, cucumbers, or artichokes for a great variety. 

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