Charred Eggplant Dip
Ken Foland, Executive Chef
This tasty dip uses nutrient dense vegetables packed with fiber, vitamins, minerals, and antioxidants.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
- 4 each whole purple eggplant
- 1 each head of garlic
- 10 oz organic baby spinach
- 1 each lemon, juiced
- ½ tbsp Tahini
- 3 tbsp plain Greek yogurt
- 4 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 each small head of broccoli crowns
- 2 each medium sized carrots
- 4 oz apple cider vinegar
- 1 tbsp yellow mustard seed
Dip
Split eggplant in half, lengthwise. Roast for an hour, until soft. Allow to cool and remove flesh from the skin. Place to the side until needed.
Peel paper from garlic, toss with half of the oil (2T) and place in tin foil, wrap tightly. Roast in oven until soft. Remove and put to the side.
Bring a pot of water to a boil, blanch spinach for 15/20 seconds. Remove and drain.
Place eggplant pulp, spinach and remaining ingredients in a blender. Puree until smooth.
Place in a serving bowl, chill until needed.
Vegetables
Place 2fl oz of water in a pot along with the apple cider vinegar and mustard seed.
Peel and cut carrots into 1/4" rounds.
Bring vinegar mix to a boil, add carrots and reduce to a simmer for 1-2 minutes, remove from heat and allow to cool.
Cut broccoli into bite sized pieces.
To Serve
Garnish the eggplant puree with pickled carrots and broccoli florets.