Best eggplant dip


I had the most amazing eggplant dip in Princeton, NJ at Olive's. It's an incredible store that uses delicious ingredients. My tummy has been upset, and a delicious mediterranean salad topped with this eggplant dip and their homemade hummus fixed the issue. One of the best feeling meals of all my life.

Ingredients
1 medium eggplant
1 clove garlic
1 fresh lemon
2 tbsp tahini
salt

Preparation
Preheat broiler on high.

Slice the eggplant into quarter-inch rounds and salt. Set aside for 10 minutes, then pat dry and place onto a large baking sheet sprayed with olive oil. Spray the tops of the rounds as well, then roast on the top rack for 5-10 minutes, until golden brown. Turn halfway.

Remove from pan and wrap slices into foil. Wait a few minutes, then peel off most of the skin.


Add to a food processor with lemon juice, tahini, garlic, and fresh herbs. Blend until smooth. Serve with pita bread on its own, or with a salad.

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