Smoky Eggplant Dip with Lemon Pepper Pretzel Dippers
This appetizer is perfect for a summer evening. It’s light, but flavorful and only needs a few ingredients. The dip is meaty and can also be used as a condiment on lentil or rice bowls with a Mediterranean flair. Using OMG! Lemon Pepper Pretzels as the dipper for this vegetarian appetizer gives the dip a boost of pepper and citrus that naturally complements the dish.
1bag OMG! Lemon Pepper Pretzelsreserve bag seasoning for topping dip
Instructions
Char the eggplants over the flame of a gas stove or grill at medium high heat for about 15 minutes. Turn them a few times as they cook for an even char.
Let them cool for about 12 minutes, until you can handle them. Put them in a bowl or colander in the sink as they will weep as they cool.
Peel off the charred skin and return to the colander for 10 minutes to let the moisture continue to seep out of the eggplant. It’s ok if some skin remains; it will blend during the next steps.
Add the drained eggplant to a food processor with the roasted red pepper, olive oil, tahini, lemon juice, garlic and salt.
Process until the mixture is creamy.
Add to a bowl and top with seasoning from the bag of OMG! Lemon Pepper Pretzels.
Serve with OMG! Lemon Pepper Pretzels and veggies for dipping.