Roasted Eggplant Dip

A beautiful deep aubergine eggplant was included in my CSA bag, and I wanted to do something kind of special with it. Eggplant is delicious grilled, but I wanted to savor it and not just gobble it up! I decided to make dip with it, so I could nibble on it over a couple days and really enjoy it!

I sliced the eggplant and a cut a green bell pepper into quarters; drizzled them in lemon infused olive oil and grilled them ... to obtain a pretty char and a wonderful smokey flavor.

The recipe is so simple and can be adjusted to suit your tastes. I blended the vegetables with 1/4 cup of sour cream, 1/4 cup of Tahini, a Tablespoon of sundried tomatoes, salt and pepper ... and several leaves of fresh mint.

The flavor of this dip is delightful ... intense ... every bite bursts with smoky, nutty freshness!  I'll share this post with a few of the blog parties listed in my sidebar ... but stick around my homepage for awhile!  You'll find other things you like!  Enjoy!

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