Posted by Ashley | Posted in Recipes | Posted on 01-08-2012
This week bag has two perfect eggplants to give this delicious dip a try…
Ingredients
- 1 eggplant
- 1 full lemon squeezed
- 1/4 cup tahini : Sesame Oil
- 2 tablespoons sesame seeds
- 3 cloves garlic, minced
- salt and pepper to taste
- 2 tablespoons olive oil
Directions
- Preheat oven to 400 degrees
- Place tin fold on a baking sheet
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
- Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in the food processor, and puree.
- Season with salt and pepper to taste.
- Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
- Refrigerate for 2 hours before serving.
- Serve with crackers or pita bread… this is also delicious to use as a spread for making panini sandwiches…
Posted by Ashley | Posted in In the Bag | Posted on 01-08-2012
- Sweet Corn
- Beets
- Green Bell Peppers
- Yellow Beans
- Green Beans
- Hungarian Wax peppers
- Purple Eggplant
- Field Greens
- Yellow Squash
- Zucchini
