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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5464426/
Dip into this delightful dip with your choice of crackers or veggie sticks for a tasteful treat from the kitchens of
chrismukkah
Well, since I still had that leftover eggplant from my eggplant involtini dish, when in doubt, make dip with it :P
Taken from Allrecipes.com, from "Winky"
* optional
Ingredients:
1 eggplant (I had it all sliced up already, but cubed works too)
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
2 tablespoons sesame seeds
2 cloves garlic, minced (sure...right out of the jar :P)
salt and pepper to taste
1 1/2 tablespoons olive oil
* 1/2 teaspoon ground coriander
* 1/2 teaspoon sage
* 1/2 teaspoon cayenne
1.) Preheat oven to 400 degrees F and lightly grease a baking sheet- I used my trusty Pyrex casserole dish...
2.) Place eggplant in dish and make holes in the skin with the fork (since my eggplant was already sliced, you can just skip this step). Roast it for 30 to 40 minutes with the spices and garlic (it was also soaked with s lot of the olive oil). Remove from water (what water :P) and peel skin off (nope, left the skin on).
3.) Once roasted, take out from the oven and carefully spoon it into your blender (with a slotted spoon preferably)- you may notice a bit of leftover olive oil- DONT THROW THAT OUT!, then pour in lemon juice and tahini and blend.
If its a bit chunky- that leftover oil? Pour in a good tablespoon of that and re-blend it right in until its a nice chunky puree!
Add more salt and pepper to taste and serve with your favorite pita bread :3
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5464426/
Dip into this delightful dip with your choice of crackers or veggie sticks for a tasteful treat from the kitchens of
chrismukkah******************************Well, since I still had that leftover eggplant from my eggplant involtini dish, when in doubt, make dip with it :P
Taken from Allrecipes.com, from "Winky"
* optional
Ingredients:
1 eggplant (I had it all sliced up already, but cubed works too)
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
2 tablespoons sesame seeds
2 cloves garlic, minced (sure...right out of the jar :P)
salt and pepper to taste
1 1/2 tablespoons olive oil
* 1/2 teaspoon ground coriander
* 1/2 teaspoon sage
* 1/2 teaspoon cayenne
1.) Preheat oven to 400 degrees F and lightly grease a baking sheet- I used my trusty Pyrex casserole dish...
2.) Place eggplant in dish and make holes in the skin with the fork (since my eggplant was already sliced, you can just skip this step). Roast it for 30 to 40 minutes with the spices and garlic (it was also soaked with s lot of the olive oil). Remove from water (what water :P) and peel skin off (nope, left the skin on).
3.) Once roasted, take out from the oven and carefully spoon it into your blender (with a slotted spoon preferably)- you may notice a bit of leftover olive oil- DONT THROW THAT OUT!, then pour in lemon juice and tahini and blend.
If its a bit chunky- that leftover oil? Pour in a good tablespoon of that and re-blend it right in until its a nice chunky puree!
Add more salt and pepper to taste and serve with your favorite pita bread :3
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5464426/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 340.1 kB
Comments