Scale
Ingredients
- 1 tbsp olive oil
- 1 shallot, sliced
- 1 ½ lbs thinner skinned eggplant varieties, diced
- Sea salt and pepper to taste
- 2 garlic cloves, chopped (or 1/2 tsp granulated garlic)
- 1 large lemon, cut in half
- 1 ½ tsp smoked paprika
- 2/3 cup tahini or sunflower seed butter
- 1 tbsp apple cider vinegar
- 1 tbsp molasses (optional)
- Chopped olives for garnish (optional)
- Sliced cucumber or your favorite crackers to serve
Instructions
- Heat the oil in a large skillet set over medium heat. Add the shallot and cook, stirring occasionally, until it begins to turn golden around the edges. Add the eggplant, a good pinch each of salt and pepper, the garlic, the juice of half of lemon, and the paprika. Cook, stirring often, until the eggplant is soft and tender (this will take from 10 to 15 minutes).
- Once the eggplant is tender, add the mixture to a food processor or blender along with the juice of the other lemon half, the tahini, the molasses, and the apple cider vinegar. Blend to your desired consistency then season with more salt or pepper if needed. Garnish the dip with chopped olives (optional) and serve with cucumber slices or your favorite crackers or flatbread.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
