SPICY ROASTED EGGPLANT DIP

Spicy Roasted Eggplant Dip image

Provided by Dan Barto @gaharudan

Number Of Ingredients 11

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2 medium eggplants
3 medium anaheim peppers
4 tablespoon(s) tahini
1 - lemon juice, fresh
1 cup(s) dried mint leaves
1/2 cup(s) fresh cilantro
1 pinch(es) salt or more to taste
1 pinch(es) dried saffron
1 bunch(es) roasted garlic
2 teaspoon(s) chili powder hot red
8 tablespoon(s) olive oil, extra virgin

Steps:

Preheat oven to aobut 425 and roast eggplant and Anaheim peppers for about 45 minutes to an hour---turning frequently. Slit eggplant a few times with a knife or fork before roasting
In food processor place all other ingredients and blend until nice and smooth.
When eggplant is done let cool for about 10-15 minutes and then place in a collander in the sink and and spray with ice cold water for a minute or two. Let cool for another 5-10 minutes.
After the eggplant is thouroughly cooled, strip the skin and discard the skin. I save just a couple pieces of the skin for the blender though. Place all the remaining pulp in collander and press all the water out with a round small plate.
Place strained pulp in blender and blend with other ingredients. After well blended taste and salt or add more oil, lemon juice etc. Place in a tupperware with a lid and add some more olive oil and paprika to the top and refridgerate overnight. Serve with pita bread, chips or crackers.