1 eggplant, peeled & chopped
1 cup spinach
½ red bell pepper, chopped
2 tablespoon tahini
2 clove garlic, peeled
1 lemon, juiced
3 tablespoon curry powder
1 tablespoon cumin
Peel & chop the eggplant. Put into a bowl with half of the lemon juice, a generous drizzle of olive oil & salt. Rub this mixture into the eggplant. Cover & marinate for about an hour to soften the eggplant.
Once the eggplant is marinated, toss it into a food processor along with the garlic. Pulse until smooth. Add the spinach, pulsing until blended. Then add the bell pepper & do the same. Finally, add the tahini,remaining lemon juice & spices. Pulse until well blended. Add salt to taste.
Chill to allow flavors to meld & mixture to thicken a bit.
*Before chilling, you may need/want to stir in a bit more olive oil to help thicken the dip.
The taste is similar to a hummus; though my Honey didn’t appreciate my garlic breath. Oh well … it was yummy! :)
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© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!