Eggplant Dip

When I was make the crackers the other day I thought I would try to make a dip to go along with them. For whatever reason I was drawn to the idea of making baba ganoush. Unfortunately I didn't have any tahini and I didn't want to buy a big jar of it just to use it for one recipe, so instead I came up with this eggplant dip that is oil based, and can be used as a spread or just by itself with some crackers.

Eggplant Dip

1 Medium size eggplant
1 clove garlic
1/4 cup parsley
1/2 teaspoon sesame oil
Juice of 1 lemon
1/4 cup olive oil
Salt and Pepper

Preheat your oven to 450 degrees. Cut the eggplant in half lengthwise and roast on a sheet tray for about 20 minutes or until inside is soft. When eggplant is cooked, scoop the inside of the eggplant into a food processor. Add garlic, parsley, sesame oil, and lemon juice and blend until everything is chopped and slightly smooth. Slowly drizzle in olive oil while the food processor is running, and blend until oil is fully combined and mixture is smooth. Season with salt and pepper and serve with chips or as a spread on bread or sandwiches.

Tomorrow is my last day of work. And if we are being honest I am pretty excited. I have loved my job and I've learned a lot, but I am looking forward to a nice break and getting back to school and back to a better and more familiar routine. I think that this is the first year that I've been excited to go back to school. But I guess that's what growing up is, so till then,
Keep Cooking Brooklyn!