We've got a biiiiig eating holiday coming up this weekend! Super Bowl baby!
Everyone took a little break from their holiday feast for the past month, so this will be a nice little cheat meal.
My lovely friend Jen and I are planning to host a little birthday Super Bowl bash for my dear friend Lisa this weekend and all week I've been pondering what to make so I can help make this event not so guilty feeling. As I was going through my recipes I picked baked chicken while and this dip! Because every one needs a dip for game day (and wings too).
And if I am going to sit around a TV mindless eating a dip or some sort, which inevitably, will happen, I would so much rather said dip be full of a vegetable. And this thing is pretty easy to through together. Healthy and simple. Both things, as you know, as really important to me.
I've cooked this eggplant in the oven and grilled it on the grill when the weather was nice. Either way, it tastes delightful. I'm lucky enough to live in California, so I can use my grill most of the year. If you are on the East Coast dealing with that crazy blizzard stuff, then roasting option will probably be best. And add some extra heat to your house. Bonus?
Then all you just pop everything in a food processor or high speed blender to puree it all together.
Add some of those little mini sweet peps on the side or some tortilla chips and you've got yourself a little appetizer for the big game!
Roasted (or Grilled) Eggplant Dip
- 1 medium eggplant, roasted
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 cloves garlic
- 3/4 tsp salt
- 1/2 cup cilantro
- juice of 1 lemon
For the roasted version: Heat your oven to 425 degrees. Wash and dry your eggplant and cut into 1 inch pieces. Toss with 1/2 tablespoon of oil, salt and pepper until it is well coated. Roast eggplant for about 20 minutes and then cool.Once the eggplant is cooled, about 10-15 minutes, add it to a blender or food processor along with the tahini, olive oil, garlic, salt, cilantro, and lemon juice. Blend on high until everything is smooth.
For the grilled version: Heat your grill to medium high. Lightly coat your grates with a non stick spray to avoid sticking. Slice your eggplant about 1 inch thick (like the above photo) and lightly coat or brush with olive oil, salt and pepper. Grill about 5-7 minutes each side until they have good grill marks and are softened. Cool and continue as the recipe says above.
Serve along side your favorite veggies, pita chips, or tortillas.
Who's everyone routing for and do you think Katy Perry will pull a Janet Jackson on us? Hmm...