Omega-3 Rich Holiday Eggplant Dip (Vegan-friendly)

Vegan Omega-3 Rich Holiday Eggplant Dip

Yield: Approximately 2 cups

Ingredients (For the Dip)

• 2 large eggplants, about 1 pound each
• 2 large garlic cloves, minced
• 1/4 cup of tahini
• 1/4 cup Udo's Oil, + more for drizzling
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika (use smoked paprika for a smokey flavor!)
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ cup lemon juice
• ¼ cup chopped fresh parsley packed + more for garnish

Garnishes (optional)

• sliced sun-dried tomatoes
• chopped Kalamata olives (pitted)
• basil + parsley
• pine nuts or toasted sesame seeds
• cayenne pepper
• Udo's Oil

Directions

Prep: Preheat the oven to 425°F.

Roasting the Eggplants: Poke the eggplants with a fork and place on a baking sheet.

If the eggplants are large, you can cut them in half lengthwise and bake them face down on a parchment or silicone mat lined baking sheet.

Bake until fork tender - about 30-35 minutes.

Once done, allow the eggplant to cool for 5-7 minutes before handling. Then with a fork, scrape the flesh from the eggplant into a bowl, discarding the skin.

Making the Dip: In a blender or food processor, blend the eggplant, tahini, Udo’s oil, lemon juice, garlic, cayenne, paprika, cumin and salt until smooth and creamy.

For more texture, instead simply place all the ingredients in the bowl and mash with a fork until you get the texture you’re happy with.

Serving: Top with desired garnishes and an extra drizzle of Udo’s Oil before serving. Serve with cut veggies, cracked, and pita chips.

 Enjoy!