Wedding Menu- Eggplant Dip

Roasted Eggplant Dip and Warm Pita

Otherwise known as Baba Ghanoush, this dip is best served warm but is good cold too!

1 large eggplant

½ of a Lemon + Juice of one Lemon

3 Tbsp Tahini (sesame seed butter)

Drizzle Olive oil

Salt and Fresh Ground Pepper to taste.

  My favorite way to roast the eggplant is on the grill outside, but you can also to it in the oven, on the broil setting.

  Cut the eggplant in half lengthwise. Remove seeds if you desire. If there are lots of seeds, I try to remove some, but don’t worry about getting them all. Poke the flesh of the eggplant with a fork, squeeze lemon juice over it and let it soak in. Sprinkle with salt and pepper and drizzle with oil. Skin side down- place them in the oven on a sheet pan, or straight onto the outdoor grill. Roast on Med-Hi for 20 minutes. Check to see if the flesh is soft. Time may vary.

If grilling out, turn flesh side down for last couple minutes for grill marks and extra roasty flavor if desired.

  When it’s ready, the flesh should be soft enough to scoop out of the skin with a spoon.  

  In a food processor or blender; blend roasted eggplant, lemon juice, and tahini. Add a drizzle more olive oil while blending. If desired, add more salt and pepper to taste.

  Serve with warmed pita bread or for a gluten free option, use as a dip for fresh veggies like red peppers or snap peas.