I’ve been dipping everything in this, and putting a spoonful of it on every savory dish I eat. It’s creamy, herby, delightful.
- 4 medium eggplants
- 2 big handfuls of fresh herbs – I used dill, chives, rosemary, basil
- 2 tbsp tahini or seeds
- 1 tsp raw apple cider vinegar
- salt and pepper
Wash the eggplants, prick them a few times with a knife, and place them under a broiler on a baking sheet. Turn them every 10 minutes for 30 minutes. Once they deflate when prodded, remove them from the oven. Discard the charred skin and remove the flesh from inside.
Puree the eggplant meat and the rest of the ingredients in a high-powered blender until creamy. Eat on everything!