I don't think there is neccessarily anything really wrong with this recipe. Might just be, I don't think tahini can be masked in hummus or eggplant dip and it is really just a flavor I don't care for. This recipe was no exception. I cut the eggplant in half and roasted in my NuWave oven. That was super easy. It only needed 18 minutes total and the water peel method was very quick too. I tried to blend the other ingredients by themselves to grind the sesame seed, while the eggplant roasted. However, once I tasted the final dip, I realized the crunchiness of the sesame seeds or eggplant seeds was still there. So, I dumped the dip back into the blender with the olive oil already stirred in. At this point everything was completely blended, but now it looked and tasted very much like tahini. Going to search for recipes to use this stuff in, now, because it made over 2 full cups of dip.
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I don't think there is neccessarily anything really wrong with this recipe. Might just be, I...