Eat more vegetables they say. You’ll be healthier they say.
I really don’t love eating raw vegetables. It just doesn’t jive with my desire to eat really flavorful foods.
But, I enjoy being healthy (for the most part). So finding ways to make raw veggies taste better is a major goal.
Why not use a rich, savory vegetable to eat more ‘meh’ vegetables?!
Eggplant is high in fiber, potassium, vitamin C, and high in antioxidants. It tastes delicious and is a great dip for those raw veggies. Enjoy!
2 medium sized eggplants
1/4 cup of red onion
2 garlic cloves
3 tablespoons of tahini
2 tablespoons of olive oil (use leftover olive oil from carmelizing onions for extra flavor)
2-4 tablespoons of lemon juice
balsamic vinegar to taste
Salt and pepper to taste
(optional: 1/2-1 teaspoon of liquid smoke. you can buy this at any grocery store)
Slice the eggplant into 1/4 inch rounds and sprinkle it with salt. Let sit for 10 minutes to drain the liquid. Rinse salt off before cooking.
If you have a smoker, smoke that eggplant! It adds a nice flavor. Smoke until golden brown (around 20 minutes)
If you don’t have a smoker, broil the egg plant for about 10 minutes or until slightly golden brown.
Peal off the skin of the eggplant.
Place meat of eggplant in food processor and whip until creamy. Add tahini, olive oil, lemon, garlic (and liquid smoke if you’re using it) to food processor.
heat olive oil over low to medium heat; cook the onions until golden brown. Once cooked, add onions to food processor and mix well with other ingredients.
Drizzle with balsamic vinegar to taste.