Description
If you have an abundance of eggplant from your garden and like hummus, you will love this dip.
Ingredients
- 1 whole Large Eggplant
- 2 Tablespoons Olive Oil
- ½ teaspoons Lemon Pepper
- 3 cloves Garlic, Chopped
- 1 teaspoon Olive Oil
- ¼ cups Tahini (sesame Seed Paste)
- ¼ cups Lemon Juice
- ¼ teaspoons Cumin
- 3 drops Liquid Smoke
- ¼ cups Pitted Kalamata Olives
- Salt To Taste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Chopped Green Onions, For Garnish
Preparation
Preheat the oven to 400 F. Cut eggplant in half and rub it with oil all over. Sprinkle with lemon pepper. Place it on a baking sheet cut side down and roast in the oven for 20-30 minutes depending on size of eggplant. Roast until the peeling is blackened. Remove it from the oven, let it cool slightly and then remove peel. Discard the peel. Place remaining eggplant in the bowl of a food processor.
Saute the garlic in about a teaspoon of oil in a skillet over medium heat. Cook it only for a minute or two, until it starts to soften.
Add the tahini, garlic, lemon juice, cumin and liquid smoke into the food processor with the eggplant. Pulse several times or until it forms a paste.
Place mixture in a serving bowl and form a little indention in the middle of the mixture. Place the drained olives in the indention, sprinkle a little kosher salt over all and then drizzle with the olive oil. Garnish with chopped green onions if desired.
Enjoy with pita chips or fresh veggies!
