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Roasted Eggplant, Sesame & Tamari Dip

3

Special Diet

Low-Sodium

Course

Dips & Snacks

Main Ingredient

Vegetables

Occasion

Entertaining

Ingredients

  • 2 medium eggplants, around 1 lb each
  • 3 tbsp fresh lemon juice
  • 2 tbsp San-J Tamari Lite Soy Sauce w/ 50% Less Sodium
  • 2 tbdp unsalted tahini
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp sambal olek (or other chile paste)
  • 1/4 tsp kosher salt
  • 2 tbsp fresh cilantro, chopped plus extra for garnish
  • 3 tbsp chives, chopped plus extra for garnish
  • Vegetable crudité and/or crackers, for servings

Directions

  • Preheat oven to 450o F.
  • Prick the eggplants a few times with a fork, place on the sheet pan and roast in the oven for 45 minutes, or until extremely soft.
  • When the eggplants are cool, remove the stem and peel away the skin.
  • Place the eggplants and all other ingredients, except the cilantro and chives, into the bowl of a food processor. Process until all ingredients are combined.
  • Taste and adjust seasoning if necessary and scoop into a bowl. Stir the cilantro and chives into the dip and serve with vegetable crudité and/or crackers.

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