Tangy Eggplant Dip

Although this dip looks like hummus and even has some similar flavors it is not made with any beans at all making it a great alternative to hummus for those who are looking to avoid legumes or just don't digest beans well. Unlike typical hummus, this dip is made with pureed eggplant rather than garbanzo beans making it very low carb and is perfect for a ketogenic or low carbohydrate diet. Serve  this tangy eggplant dip with raw veggies or try dolloping a spoonful on top of chicken or beef kabobs!

GATHER

2 medium eggplants, skinned and cut into cubes

4 oz goat cheese

1/4 cup tahini

2 tbsp olive oil

1 tbsp sesame seed oil

Juice of 1 lemon

1 tsp lemon zest

½ tsp salt or to taste

1 pinch  smoked paprika

1 pinch ground sumac (optional for garnish) 

MAKE

Begin by removing the skin from your eggplants by using a pairing knife or peeler. Cut peeled eggplant into cubes before placing into heated pan with 1 tbsp sesame seed oil. Heat eggplant for 5-10 minutes or until tender. Once eggplant is cooked, remove from heat and place into food processor. Place goat cheese, tahini, lemon juice, olive oil, salt and paprika into food processor with eggplant. Process all ingredients until they become pureed. Spoon dip into serving bowl or airtight container if making ahead. Allow the eggplant puree to chill in the refrigerator for 1 hour before serving. Sprinkle with ground sumac or extra paprika, if desired, and enjoy! Allow the eggplant puree to chill in the refrigerator for 1 hour before serving. Sprinkle with ground sumac or extra paprika as desired and enjoy!