I have definitely noticed my palette change as I get older. There are several foods I enjoy eating now that I never would have considered in my teens and even twenties.
Eggplant and I don’t have a real warm and fuzzy relationship. I think it’s a texture thing. I’ve tried to make it work, but the only real compromise we’ve come to is to dredge it in breadcrumbs and Parmesan cheese, fry the heck out of it, and smother it in tomato sauce. Not the healthiest option, I know, but that’s how we’ve made it work.
Lately however, the eggplant and I seem to be making some headway. This tasty little dip only lasted in my fridge for a few days. Every time I opened the door I would spot the container and have to steal and swipe. It’s wonderfully smoky and meaty. The flavors get better with age. It is also quite filling, making it my go-to snack after my workout for the few days it dwelled here. Just writing this post makes me think we need to plan another visit, and soon.
- 1 large eggplant
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ¼ cup tahini paste
- ¼ cup Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 clove of garlic
- ¼ teaspoon dried thyme
- Paprika, optional
- Preheat oven to 375 degrees. Using a fork, poke several holes into the outside of the eggplant. Roast in the oven for approximately 20 minutes or until the eggplant is soft. Remove from oven and allow to cool.
- Slice the eggplant open and scrape out the insides. Discard the skin. Place eggplant pulp into a blender or food processor. Add remaining ingredients except the paprika. Process until ingredients are combined and mixture is smooth.
- Serve with a sprinkling of paprika over top if desired.