Pat is so happy to share this Roasted Eggplant Dip for the perfect game day appetizer! The smoky flavor of the eggplant combined with the other ingredients served with crackers or pita makes for the most sensational dip! This dip is also vegan and gluten free, which Pat is so excited about!
Extra virgin olive oil, to drizzle on top (optional)
Fresh tarragon (or other fresh herbs), to garnish (optional)
Serve with favorite pita chips or crackers
Directions
Place eggplants on foil-lined baking sheet and pierce with fork a few times
Bake eggplants in oven for 30-35 minutes at 375 degrees
Broil for 2 minutes at the end to char the skin a bit
Let eggplants cool for 15 minutes
While eggplants cool, combine lemon juice, tahini, garlic, smoked paprika, and salt in a food processor and combine until smooth. Pour mixture into bowl.
Cut the eggplants down the middle and scoop out all flesh, including seeds
Add eggplant to other ingredients combined in bowl and mash the mixture with fork until smooth and creamy. *Note: you can leave it as chunky as you desire, or mash until completely smooth!
Drizzle with extra virgin olive oil and sprinkle with fresh tarragon (or parsley, etc.) and smoked paprika (optional but recommended)
