Belinda’s Middle Eastern Dip
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- 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
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.