Eggplant Dip with Walnuts & Raisins

Aug 25

This dip is a beautiful way to use up your summer bounty of Fresh Eggplant! And it’s just so beautiful and easy- I have had it on repeat for weeks!!!

Deets://

PREP TIME10 mins

COOK TIME 30 mins

TOTAL TIME 40 mins

Dip Ingredients

1-large eggplant (or a handful of smaller eggplants- use what you have just imagine having enough eggplant as you would “From” a large eggplant).
¼ cup tahini
1-2 tablespoons fresh lemon juice
1 Tbsp fresh parsley
1/4 teaspoon ground cumin
1 clove garlic, peeled and chopped ( I use pickled garlic- use recipe here)
2 Tbsp Olive Oil
sea salt & ground black pepper, to taste

Preheat the oven to 450°F and line a baking sheet with parchment.
Poke eggplant all over with fork- place on prepared baking sheet- and bake for 30 minutes until easily pierced with a knife. Remove and let cool.
Once cool- cut the eggplant in half and scrape the inside into your food processor.
In a food processor, add the remaining ingredients; tahini, lemon juice, parsley, garlic, cumin (leave out the olive oil)- pulse/process until smooth- and drizzle in the olive oil until mixed in. Scrape sides as needed- add salt & pepper to taste.
Top with drizzled olive oil, some chopped walnuts, raisins, a sprinkle of cumin and a pinch of sea salt.
Serve the dip at room temperature with cut vegetables (esp cucumbers, gluten free crackers, baked fish/chicken, olives. So yummy!

This dip is best at room temperature. It keeps in the fridge in a sealed container for up to 5 days.
To make this nut-free, I would replace the topping of walnuts with pumpkin or sunflower seeds.

Enjoy and let me know what you think!!!!

Amanda Johnson