Avocado Dip w/ Japanese Eggplant & Tahini
Eggplant avocado dip is a mix of baba ghanoush and guacamole with Japanese eggplant, avocados, garlic, lime juice, Greek yogurt, tahini, olive oil, and a dash of salt and pepper. It's incredibly simple to make. All you need is 10 minutes and a food processor and voila! An absolutely delicious fusion.
Equipment
- Food Processor
Ingredients
- 3 avocados
- 1 Japanese eggplant
- 3 cloves garlic
- 3 limes juiced
- 3/4 c. Greek yogurt
- 2 tbsp. tahini
- 2 tbsp. olive oil
- dash salt
- dash pepper
Instructions
- Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
- Serve chilled. It's perfectly fine at room temperature and can be served immediately in a pinch. Although I would recommend refrigerating for about an hour.Avocado dip is also a great meal to make ahead of time and keeps without discoloration for about a week. Garlic, lime juice, salt, and olive oil all serve as natural preservatives. So, while avocados tend to go bad rather quickly, the natural browning and spoiling process is vastly reduced in this recipe. It keeps incredibly well.
Tips, Tricks, & Notes
- For more tips and tricks for what avocado is, how to make it, and what other ingredients are fun to play around with, check out my article on The Fundamentals of Avocado & Greek Yogurt Dip. It's essentially a mix between hummus and guacamole, but is easier to make, lasts longer, and goes with a wider variety of dishes. It's one of my favorite things to make for potlucks or just on a lazy summer day.