I was never a big fan of eggplant dips like baba ganoush but I love this minty version. I first tried this dip at a local pub and was surprised at how much I liked the taste. Just a little bit of mint made all the difference. I thought I would give it a go and made my own at home. Here it is.
Recommended listing while cooking:
Detroit Cobras- Mink, Rat or rabbit
Hot Snakes- Suicide Invoice
2 large eggplants
1 tbls. Tahini
Juice of 1/2 lemon
1/4 cup fresh mint chopped
1/2 small white onion
2 clove of garlic
1/4 tsp. cumin
Sweet Spanish paprika (for the top when serving)
Salt and pepper to taste
-Preheat oven to 400°. Lightly spray tray with oil or line with parchment paper. Peel skin. Slice into thin circles or half circles and place on baking sheet. Bake for approximately 20 minutes or until brown/caramelized.
-While eggplant is baking, sautée onions and garlic in a pan until brown. Set aside when done.
-Finely chop mint and set aside
-Let eggplant, onion and garlic cool. Once cool toss in large bowl. Add garlic, cumin, salt, pepper, lemon juice, mint and tahini. Give it a good mix and then toss in a food processor, blender or bullet and blend until smooth.
- Sprinkle sweet spanish paprika on top. Serve with pita chips, pita bread, flat bread or veggies.
You can also cube eggplant for a chunkier dip and enjoy it in a lettuce wrap, or tortilla wrap with tomato and lettuce.