Tahini Ingredients
2 tbsp sesame seeds
1/2 tsp sesame oil
1/4 tsp sea salt
1/4 c. warm water, scant
Eggplant Dip Ingredients
1 large eggplant
1/4 c. lemon juice
1/4 c. tahini
2 garlic cloves, minced
2 tbsp sesame seeds
1 1/2 tsp olive oil (optional)
dash of paprika (optional)
Directions
1. In a food prep (large enough to accommodate 3 cups), combine 2 tbsp sesame seeds, sesame oil, and sea salt. Grind by adding a little water at a time until a smooth paste forms.
2. Preheat oven to 400 degrees F.
3. Take eggplant and slice in half. Putting the cut side down onto a lightly oiled baking dish, say a 9" x 13" glass or ceramic baking dish. It is not necessary to turn the eggplant while it bakes, nor be concerned if the skin starts to char.
4. Bake the eggplant for 40 minutes, until soft. Remove from oven and scoop out the eggplant flesh into the food prep where the tahini is already. Add minced garlic and lemon juice. Blend until smooth. View pic.
5. Remove eggplant dip to a container and let chill in the refrigerator for a few hours before serving.
6. When serving, add olive oil on top of the spread and sprinkle with paprika.
Makes almost 2 cups.
Note: Trader Joe's now carries 2.4 oz bottles of raw white sesame seeds for $1.99. It's in their spice section.
