An old favorite of mine. This is one of the first dishes I made when I started learning to cook like this and I keep coming back to it. It’s a wonderfully simple recipe and it keeps really well, plus it tastes equally awesome hot or cold, so it works all year round. In the summer it’s a great snack with carrot sticks, while in the winter it’s delicious really hot and mixed with a big bowl of quinoa and roasted veggies.
Makes 1 big bowl
4 eggplants
3 tablespoons tahini
9 ounces drained oil-packed sun-dried tomatoes
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 tablespoons olive oil
juice of 1 lime
2 teaspoons ground cumin
Preheat the oven to 400°F (convection 350°F). Place the eggplants on a baking sheet and pierce with a knife; this is important, or they’ll explode! Bake for 50 minutes, until tender and starting to look shriveled. Cool for a few minutes, then slice off the green tops and place in a food processer with the remaining ingredients.
Blend together until smooth, then store in an airtight container in the fridge for up to a week.
Kitchen Know-How
Let the eggplants cook for as long as possible, this gives a smoky flavor and creamy texture. It’s better to overcook than undercook here!