I've been wanting to make a version of this eggplant dip ever since I saw it on one of my favorite cooking shows, Barefoot Contessa. I stalled making it and finally one day I decided to go and try preparing it already. So I went and checked out the ingredients. The recipe calls for something called "tahine". Tahine is actually a kind of sesame paste. Living in an Asian country, I thought that I could just find it easily in grocery stores but alas, they were nowhere to be found! I finally decided that the closest thing I could do was to substitute with this really good Japanese Roasted Sesame dressing that my family is obsessed with. I also changed around some ingredients and added and omitted some based on how other eggplant dips are made. Read on to see how I made mine.
|Ingredients: Roasted Sesame dressing, Salt, Pepper, Olive Oil|
|Ingredients: Feta Cheese, Olives, Sundried Tomatoes in Oil, Garlic|
|Ingredients: Eggplant, Calamansi (not pictured)|
|Brush egglant with olive oil on both sides and season with salt and pepper|
|Bake the eggplants for about 10 to 15 minutes|
|Get the rest of the ingredients ready: mince garlic, chop up feta cheese, olives and sun dried tomatoes|
|In case you are wondering what that tiny green fruit is, that is the calamansi. It's like a tiny version of the lime|
|Once eggplants are done baking, chop them up for easier blending|
|In a blender or food processor, put all the ingredients in except for the olive oil|
|Pulse all ingredients together then do a long slow blend. While slowly blending, pour in the olive oil slowly into the small hole on top|
|Continue blending until it reaches this consistency.|
|Toast up some bread or pita chips and they are ready to eat!|
I find this really good, I mean you can't really go wrong with eggplants mixed in with those delicious ingredients like sundried tomatoes and feta cheese! One thing I learned while making this recipe though is that it's sometimes better if you peel the eggplants, as the skin can be tough and might be hard to blend. If you don't peel then it's fine, the dip will just be a little bit chunkier than it should be.
What do you guys think? Is eggplant your thing?
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