Our eggplant dip on special this month is seriously delicious, so we wanted to make sure as many people as possible got to enjoy it! It’s simple to make, gluten-free and vegan. Oh, and did I mention really tasty?!
serves 10 people
3 large eggplants
1/2 cup salad oil
8 cloves of garlic
4 large bell peppers
1 jalapeño pepper
1/2 cup tahini
salt & pepper to taste
1 cup of olive oil
Peel the eggplant.
Grill them with salad oil until soft.
Roast the cloves of garlic.
Roast the bell peppers & jalapeño pepper over fire.
Slice the peppers open and take the seeds out.
(Don’t wash the burnt parts of the pepper – this gives it flavor!)
Put all the vegetables in a bowl and add 1/2 cup of tahini.
Puree all of this in a blender.
Add salt to taste & black pepper, squeeze the limes and add olive oil. Mix well.
Serve with chips or seasonal vegetables for dipping.