Eggplant Dip

Eggplant Dip

Bake the long skinny eggplant (not the American large eggplant) in oven until soft inside (about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes.

Let cool.

Cut the eggplant in half lengthwise and scoop the pulp into a food processor. Process the eggplant, a small amount of fresh garlic, plain yogurt, tahini (cheaper to get at an international store but Krogers does have it), salt and lemon juice until smooth.

We like to dip pita bread or chips.

This recipe was given to me by a friend who is originally from Iraq. This is a native dish. I have discovered that most middle east and Orientals prefer the long skinny eggplant, not the American eggplant.

Submitted by Shelley Gaffney