Happy Wednesday guys!
I feel so worn out, I have no idea what's up with me! But don't fret – I'm still busy in the kitchen!
Andy's work had a dip contest today and he asked me to make something for him. So I made some more pretzel bites with beer cheese. And you know what?! It got 2nd place!
Even better… Andy's chocolate concoction of a dip won 1st place. So really – we both won – and I don't even work there!
So because I'm in a “dippy” sort of mood, I figured I'd post another good one. This is practically one of the only dishes I can solidly eat eggplant in. It's goes good with tortilla chips, toasted bread, and even all by itself!
What's your favorite dip?
Adapted from Pennies on a Platter's Recipe
1 large eggplant
juice from 1 lemon
1/4 cup shaved Parmesan
2 garlic cloves, minced
2 tablespoons tahini
salt and pepper, to taste
1 tablespoon olive oil
small handful parsley, chopped
1/4 teaspoon cayenne pepper (optional)
toasted baguette slices
Preheat oven to 375 F.
Pierce the eggplant all over with a fork. Drizzle with some olive oil and wrap in aluminum foil. Place on a baking sheet and bake for about 30 minutes.
Unwrap eggplant and allow to cool until safe enough to handle.
Set a colander over a bowl. Cut the eggplant in half and scoop out the pulp from both halves. Place in colander and allow to drain for about 5 minutes.
Transfer pulp to a food processor and pulse a few times. Add lemon juice, garlic, tahini, Parmesan, and cayenne pepper (if desired). Pulse until you reach your desired texture (I like mine on the chunky side!). Season with salt and pepper.
Place filling into a bowl and cover with plastic wrap. Place in fridge for at least 30 minutes, to allow flavors to meld.
Stir in fresh parsley and drizzle olive oil over top (if desired) before serving. Serve alongside toasted baguette slices and homemade tortilla chips.
This is quite tasty – and if you're looking for something on the healthy side for game day – this might be it! Have a great rest of your day guys!