Wonderful dip for corn chips or brown rice snap crackers.

2 medium eggplants

1/4 c tahini

1 1/2 cloves garlic smashed

juice of 1/2 small lemon

1/8-1/4 t salt

1/2 t olive oil (optional)

1 T chopped parsley

pitted black olives (optional)

 

Preheat oven to 400 F.  Pierce eggplants and roast on baking sheet until skins are dark and flesh feels soft, about 60 minutes.  Slice open and let cool until able to handle.  Put in a food processor and add tahini, garlic, lemon and salt.  Pulse until smooth.  Taste and adjust seasoning to personal preference.  Serve in a bowl and garnish with olive oil, parsley and olives.

Serve with chips or crackers.  I also like to dip this with Kettle brand Baked Salt and Pepper potato chips.

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

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