This vegan Mediterranean dip is a perfect snack, salad addition, wrap spread... It's simple to make and WOW tasty! Smokey eggplant blended with fresh herbs, garlic, tahini, lemon juices and spices - it will quickly become one of your favorite snacks! Healthy, nutritious, easy to make and filling! Enjoy with homemade chapati and fresh veggie sticks!
Vegan I Gluten Free
Serves: ~2 cups
Time: 30 minutes
2 medium eggplant, quartered
1 tbsp. olive oil, (or more as needed)
Salt and pepper to taste
2 cloves garlic, chopped
1/2 large lemon, juiced
1/4 cup raw tahini
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 cup fresh herbs (parsley or cilantro)
1 cup buckwheat flour
2 tbsp. tapioca flour
1/2 tsp. salt
2 tbsp. water + more 1 tbsp. at a time as needed
Preheat the oven to 350F and line a baking sheet with a reusable silicone mat or parchment paper.
Quarter the eggplant lengthwise, into long strips. Rub with olive oil and season with salt and pepper. Place the eggplant strips on the baking sheet and bake for 15-20 minutes, until tender and soft. Turn the heat up to 400F and cook an additional ~10 minutes, or until browned.
When the eggplant is ready, the skin should easily peel off. Remove the skin from the cooked eggplant and add the inside to a blender along with the remaining ingredients, except the fresh herbs.
Pulse the mixture until it's well combined, creamy and thick. Then add in the herbs and pulse until combined.
Taste and adjust seasoning as needed.
To make the chapati add all ingredients to a mixing bowl. Use your hands to create a dough. Adjust the consistency with more flour or liquid. Press or roll the dough into a circle(ish) formation.
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil if desired. When hot, add your chapati dough and cook 3-5 minutes, flipping half way through, until both sides are golden brown.
Serve fresh! Store leftovers in the fridge 2-4 days.