I guess I can never quite make a recipe like it says...mostly 'cause I want to use up stuff. So, I made this tonight and it is amazing!!! Tasted wonderful on tortilla chips and I think it will taste as good or better tomorrow after it has had a chance to chill.
2 skinny Asian eggplants or 1 medium globe eggplant
2-4 cloves fresh garlic (4 is a lot, I smell like garlic, just sayin')
3 T lemon juice
3 T tahini
handful fresh dill
salt to taste
Roast the eggplant on a pan with parchment paper under the broiler for about 20 minutes. Turning a couple of times.
Let eggplant cool. Once cool put all ingredients in your Vitamix, food processor, or blender and blend the hell out of it! Enjoy!!!!
July 23, 2013
July 16, 2013
A friend posted a Huffington Post link on Facebook today. Love it. So, I made a visual reminder with a picture of the little monkey :)
Posted by Fresh and Feisty at 10:48 AM