For anyone who loves eggplant, this is for you. The mixture of sundried tomatoes, roasted garlic, tahini, almond butter, pine nuts, and parsley makes this so delicious. The maple syrup gives it a hint of sweetness but if you'd prefer it savory, just omit it. The dip tastes amazing with just about anything. You can make double quantities so that you can use the leftovers later in the week.
Pulled Eggplant Dip [Vegan]
- 2 tablespoons tahini
- juice of 1 lemon
- 2 tablespoons smooth almond butter
- 2 tablespoons maple syrup (optional)
- 9 oz sun dried tomatoes in oil, chopped into 1/2-inch pieces
- 3 garlic cloves, roasted and coarsely chopped
- handful of parsley, coarsely chopped
- large handful of pine nuts, toasted
- olive oil
- Heat the broiler to its highest setting.
- Use a fork to prick the eggplants all over and place on a broiler rack. Broil for 20 minutes, turning the eggplants now and then until the outsides are charred and black and the insides are soft. Set aside to cool.
- Put the tahini into a large bowl, add the lemon juice, almond butter, maple syrup (if using), and a pinch of salt. Whisk until smooth. Mix the tomatoes and garlic together in a separate bowl.
- Once the eggplants have cooled, cut them in half, then use a fork to pull the cooked flesh from the skins. Discard the skins.
- Place the eggplant flesh in the bowl of tahini dressing and add half of the tomato mixture. Toss everything together well.
- Place the eggplant mixture onto a serving plate and top with the rest of the tomato mixture.
- Scatter with the parsley, along with some pine nuts. Drizzle with olive oil before serving.