Eggplant and peanut dip

I love a good dip! Easy to make, this one can be a nice and unexpected addition to your next charcuterie board. You can also use it to season grain bowls or as spread in sandwiches. A go-to in our table, any time I don’t know what to do with an eggplant 🙂

Ingredients

Makes about 1 cup

• 1 medium eggplant
• 2 tbs good quality peanut butter, no sugar added (I like Smuckers Organic)
• 1/4 cup extra virgin olive oil
• Juice of 1/2 lemon
• 1/2 tbs garlic powder
• 1 tsp maple syrup
• 1 tbs peanuts roasted and unsalted
• Salt to taste

Instructions

1. Prick the whole eggplant (do not peal) with a fork and roast in the oven at 400F for about 30-40 minutes.
2. Once done, let it cool until you can handle it. Then peel it and add it to a food processor.
3. Add the peanut butter, olive oil, lemon juice, garlic, maple syrup and a pinch of salt and blend.
4. Taste and adjust with lemon, garlic or salt a desired.
5. Optionally, decorate with chopped peanuts and oil drizzle.
6. Enjoy with veggie crudites, pita bread or crackers. You can use it also as spread for sandwiches, wraps or even as dressing for grain bowls.