SO DELICIOUS AND GO DAIRY FREE SNACKABLE RECIPE CONTEST
I created this recipe for the So Delicious Contest. It is a dairy free and gluten free recipe. You can eat it on flat bread, chips or serve it with a nice veggie platter. Enjoy!
1 small eggplant
2-3 TBS Tahini paste (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1. Poke eggplant with knife or fork into eggplant making holes. Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour. Remove from oven, slice in half. Scrape meat from skin adding to food processor.
2. Add remaining ingredients to food processor. Pulse until completely blended.
Note: I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant