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Belinda’s Middle Eastern Dip
By (Published: )
Prep Time Cooking Time Servings
2 people
  • 4-5 cloves of garlic
  • ½ an eggplant
  • 5 sunchokes (you may know them as Jerusalem Artichokes), washed well
  • juice from 1/2 fresh lemon
  • 1 tsp oregano
  • salt to taste
  • 5-8 leaves fresh basil
  • 2 tablespoons olive oil

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1)Boil 2 quarts water. Add sunchokes whole and eggplant, chopped in 4 or 5 pieces and boil for 10 minutes, or until sunchokes are tender.
2)Add garlic cloves for last 3 minutes. Then, blend lemon juice, garlic cloves, olive oil, sunchokes, eggplant and spices together. 3)Chill for a couple of hours in fridge.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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