Dandelions to Dinner - A Blog By ORGANIC GARDEN GIRL®
Other than making my Mom’s caponata spread or my brother and sister in law’s eggplant parmigiana, this became my favorite way to use up the garden eggplants — and it definitely goes quickly during summer cookout season!
You can use any type of eggplant from the garden or local market to make this dip, but I recommend a black beauty eggplant.
- 1 medium black beauty eggplant sliced 1⁄4 inch thick lengthwise 1 tablespoon olive oil or grapeseed oil
- 1⁄3 cup tahini
- lemon juice, tons to taste, about 3 tablespoons
- 1 teaspoon smoked paprika
- 1⁄3 cup fresh herbs, chopped, such as parsley, basil, dill or some chives 1 garlic clove
- 1 jalapeño pepper or any hot pepper of choice, halved and seeded smoked alder salt or salt mix
- freshly ground black pepper
- OGG Green Thumb Tip: Grilling the eggplant with the alder salt adds to the nice, smoky flavor.
Rub the slices of eggplant with a drizzle of the oil and season with the salt and pepper. Grill slices until lightly browned and softened. Alternately, you may sauté the slices in a large skillet.
In a small cast iron skillet, add a little drizzle of oil, and sauté the garlic clove whole and the pepper halves. Cook turning occasionally until softened and the garlic is lightly golden. When eggplant slices have cooled a bit, add to the food processor along with the garlic, hot pepper, and all the other ingredients. Blend well, taste for seasoning, and sprinkle with dill. Serve with gluten free matzo crackers or your favorite water crackers.
Want to find more ORGANIC GARDEN GIRL® recipes? Purchase my recipe book, Amen to the Garden, here!