Eggplant dip

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Preheat oven to 200 °C Pierce EGGPLANT 1/2” deep in several spots with a paring knife; lightly coat surface with OLIVE OIL. Bake 15-20 minutes until flesh is softened; gently remove and allow to cool to room temperature; remove skin and stem, discarding both. In a food processor fitted with the chopping/mixing dough blade attachment, add cooked EGGPLANT, OLIVE OIL, LEMON JUICE, TAHINI, GARLIC, SALT, and PEPPER; pulse to combine to desired texture. Refrigerate; when ready to serve, smear chilled puree on a plate, garnish with KALAMATA OLIVES, CAPERS, PINE NUTS, EXTRA VIRGIN OLIVE OIL, PARSLEY, CHIVES, and squeeze of LEMON.