I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down.
If you know what I mean…
Eggplant, red onion, garlic and red bell peppers roasting in the oven… Imagine the smell in my kitchen!!
Being Turkish, sesame paste or tahini was a staple in our household. I know people who mix tahini in some of their breakfast, lunch and even dinner dishes.
I love it not only because it is a superfood packed with healthy fats but also it is full of antioxidants and Omega 3 fatty acids. It adds a great flavor to any dish. Best of all its gluten-free…
This tasty dip is a fantastic choice for entertaining. On this particular occasion I served them with pita bread chips but it can also be served with baby carrots, cucumber slices or any other vegetable you like.
If I am not using it as a dip, I sometimes use it as a spread when I make sandwiches for my husband. It immediately elevates the taste of the meat I am using in the sandwich. If you want to do that I recommend that you use an airtight jar and consume it in the next 5 to 6 days.
Make sure to open up a bottle of your favorite white wine. I promise you will like it.
Adapted from Ina Garten’s Roasted Eggplant Dip.