Ackee and Eggplant Dip
An easy dip that can be served as an appetizer or side or used as a spread on sandwiches or wraps
Ingredients
- 1 large Eggplant
- 3 to 5 cloves of Garlic cut in half
- 2 tbsps Tahini
- 1 cup Parboiled ackee warm
- Juice of 1 lemon
- Salt, pepper & hot pepper* to taste
- Optional garnish: sautéed ackee, roasted brussels sprouts, fresh chopped herbs, oil, sesame seeds etc
Instructions
- Preheat oven to 450F.
- Make a few slits in the eggplant and insert the garlic pieces. Rub lightly with oil and place on baking tray.
- Roast eggplant till soft (this may take anywhere from 35 minutes up to an hour). When done, place in a bowl while still warm and cover with plastic wrap.
- Peel and discard the skin and place the flesh in the bowl of a food processor. Add tahini, lemon juice and ackees. Puree till smooth then add salt and adjust seasoning to your liking.
- Spoon into a bowl to serve as a dip or plate as desired.
- Enjoy!
Notes
*I like to use granulated scotch bonnet pepper