Eggplant Dip with Cumin Potato Chips
  • Eggplant Dip
  • 3 large eggplants
  • ¼ cup tahini
  • 3 tablespoons chopped parsley
  • 1-2 garlic cloves, depending on your taste
  • juice of one lemon
  • salt and pepper to taste
  • ¼ cup pomegranate seeds
  • Potatoes
  • 4 russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1-2 tablespoons salt
  • ½ teaspoon pepper
  1. Preheat broiler on high. Using sharp knife make several small cuts around eggplants and place on baking sheet. Cook for 1 hour, turning every 20 minutes. Remove from oven. Slice down middle and scoop out flesh and place in colander for about 30 minutes. Transfer to a food processor with parsley, garlic, lemon juice, salt and pepper. Adjust garlic, lemon, salt and pepper to taste. Top with pomegranate seeds.
  2. Adjust oven to 450. Slice potatoes thinly, about an ⅛ inch thick (I used a knife but you could use a slicer). Toss with olive oil, cumin, salt and pepper. Lay out on foil lined baking sheet coated with cooking spray. Cook for about 20-30 minutes, until crispy. When you remove from oven, transfer potato chips to parchment paper to crisp up even more. Add more salt if necessary. Serve chips with dip.
Eggplant dip adapted from Plenty by Yotam Ottolenghi
Recipe by Vegging at the Shore at