Enjoy this filling dip that goes with veggies, salads, crackers and pita bread.
Eggplant Dip
Adapted from Plant Pure Nation by Kim Campbell
Prep Time10 mins
Cook Time45 mins
Resting Time10 mins
Total Time55 mins
Servings: 6 people
Ingredients
- 1 medium eggplant
- 1 15oz chickpeas rinsed and drained
- 1-3 tbsp tahini 1 tbsp or less is best for a low fat version
- 1 medium lemon
- 2 cloves garlic
- 1/4 cup water
- 1 bunch parsley
- salt to taste
Instructions
- Cut the eggplant length ways in half and prick the skin with a fork all over. Put the eggplants with the skin up on a baking sheet on parchment paper and put them in a preheated oven of 400 degrees F for 45 minutes.Once cooled, scoop the flesh out of the skin and put all the rest of the ingredients with the eggplant flesh into a blender. The dip can keep for three days.Enjoy with vegetables, crackers, or pieces of pita bread
