October '23- Roast Eggplant Dip

Ingredients:

• 3-5 eggplants depending on their size

• 1/4 cup greek yogurt

• 1/4 cup tahini paste

• 1 1/2 TBSP chopped garlic

• 3 tsp honey

• Juice and zest of 1 lemon

• 1/2 tsp salt

• 1/4 cup extra-virgin olive oil

• Sriracha Seasoning

• Everything But the Bagle seasoning

• Trader Joe’s Crunchy Chili Onion

• 1-2 TBSP fresh minced chives

• 1-2 TBSP fresh chopped dill

Roasting the Eggplant:

• Heat the grill to high heat.

• Dip a paper towel in high heat cooking oil (like avocado) and with tongs rub on the grates of the hot grill to prevent sticking

• Place your whole eggplants directly on the grill and cover with the lid. Cook for about 25 mins turning them frequently to char on all sides. You want to cook them until they are blackened on the outside, the skin is blistered, and the insides are soft.

• Once cooked to your liking remove them from the grill and allow to cool.

Mix the Flavor Bomb:

• In a small mixing bowl combine tahini, greek yogurt, garlic, honey, lemon (juice & zest), and start with 1/4 tsp of salt.

“Flavor Bomb”

Turning It All Into Dip:

• Now that your eggplants are cooled peel off the blackened skins and discard the stems

• Transfer the peeled eggplants and the mixed “flavor bomb” into a large food processor and mix until smooth.

• At this point you should season to your taste. You might want the additional 1/4 tsp of salt, some fresh pepper, more lemon or honey.

Finishing:

• Spread that perfectly seasoned dip into a shallow serving dish and make a mote around it with the back of your spoon where we will garnish with our chili oil mixture.

• In a small bowl mix your EVOO, Sriracha Seasoning, and a healthy spoonful of the TJ”s Crunchy Chili Onion oil.

• Drizzle that over the serving dish with you eggplant dip.

• Top with a sprinkle of the Everything Bagle seasoning and fresh chopped herbs

• Serve with some great crusty bread and dig in