This is like hummus, just made with eggplant instead of garbanzo beans, making a lower-carb food. I almost like the taste better, too! Two-ways...
Blended smooth...
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| Blended smooth |
OR hand mixed...
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| Hand-mixed |
Ingredients:
1 medium-large eggplant
1/4 cup tahini
2 tbs. olive oil
juice of 1 lemon
1-2 cloves garlic (chopped if blending in machine, minced if hand-mixing) or 1 bulb roasted garlic (see directions in red beet hummus recipe)
pinch salt
pinch cayenne pepper
Directions:
Wash eggplant, dry it and poke holes in it with fork. Line a baking tray with foil and place eggplant on it.
Place in oven at 400 degrees and bake for approximately 40 minutes or until it shrivels and juice runs from it. If I think it's getting there I take it out of the oven and cut open with a knife to see what it looks like inside. When it looks like it does in this photo it's done:
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| Roasted eggplant |
Allow eggplant to cool enough to handle. Scoop the eggplant out of the skin.
Place it in a food processor or blender along with all the other ingredients.
Blend until thoroughly mixed.
Alternatively, you can mix all ingredients in a bowl for a coarser texture. I think both ways turn out great, they are just different. Use a fork to mash and mix or a mashing-tool...
These are great savory dip for veggies, crackers, etc. Also, a great sandwich filling!
