This creamy roasted eggplant dip is perfect for parties or healthy snacking.
Let’s kick off 2013 with some eggplant. Not your favorite thing to ring in the New Year with? Well, it beats how I almost literally spent the first few seconds of this year which was being persuaded (unsuccessfully, however) to kiss an 8 year old Yorkshire Terrier since I was the only one in the house without a significant other to smooch come midnight. I don’t do dog kisses though and for those of you that do, I urge you to reconsider and just take 2 seconds to think about where those tongues go. Got that mental image? Good. Now make that your New Year’s resolution.
Bet eggplant sounds even more appetizing now.
Ok forget about dog tongues and where they go and think about roasted eggplant, roasted garlic, lots of parsley and some yogurt, tahini and lemon. It’s a savory smooth dip that packs a tangy punch. Copious amounts were consumed on pita bread triangles on New Year’s eve and I mentally resolved, while shoving something like the 23rd piece of pita bread in my face, that I’m going to buy a weekly eggplant from here on out so this gets made more often. I can foresee slathering it on everything from roasted veggies to using it in a chicken salad in addition to it’s excellent dip-ability.
I don’t think I’ve ever done a real resolution but a weekly eggplant purchase seems like one I can handle.