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Ackee-and-Eggplant-Dip-#vegan-#glutenfree
Chantal

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
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 cups
Course: Appetizer, Breakfast, Side Dish
Cuisine: caribbean
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 450F.
  2. Make a few slits in the eggplant and insert the garlic pieces. Rub lightly with oil and place on baking tray.
  3. 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.
  4. 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.
  5. Spoon into a bowl to serve as a dip or plate as desired.
  6. Enjoy!

Notes

*I like to use granulated scotch bonnet pepper