TAHINI AND EGGPLANT “BACON” DIP with crispy baked root vegetable skins

This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish.

EGGPLANT “BACON”

⁄ medium-size eggplant

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) tamari

1 tbsp (15 mL) Worcestershire sauce 2 tbsp (30 mL) maple syrup

1 tbsp (15 mL) liquid smoke

1 tsp (5 mL) smoked paprika

⁄ tsp (2 mL) fresh ground pepper

DIP

⁄ cup (125 mL) tahini (sesame paste) ⁄ tsp (2 mL) ground cumin

Juice of 1 lemon

1 garlic clove, finely minced

⁄ cup (175 mL) water

3 tbsp (45 mL) olive oil

⁄ tsp (2 mL) salt

⁄ tsp (2 mL) freshly ground pepper 1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped

GARNISH

2 tbsp (30 mL) pomegranate seeds 1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped

1 For eggplant bacon, preheat oven to 250 F (120 C). Line a large baking sheet with parchment paper.

2 Cut eggplant in half again lengthwise. Using a sharp knife or mandoline, slice eggplant into very thin strips, about ⁄ inch (3 mm) thick. Place in a single layer on baking sheet.

3 In a bowl, whisk together remaining ingredients to make sauce. Brush each side of eggplant with a generous amount of sauce. Bake in oven for 30 to 40 minutes until eggplant is dark brown and crisp.

4 Remove from oven and cool slightly. Finely chop eggplant bacon and set aside.

5 For dip, add all ingredients in a medium bowl and whisk together until creamy. Mix in finely chopped eggplant bacon, reserving 1 tbsp (15 mL) for garnish. Refrigerate dip for at least 30 mins.

6 When ready to serve, garnish dip with the reserved 1 tbsp (15 mL) of eggplant bacon, pomegranate seeds and parsley. Serve alongside Crispy Baked Root Vegetable Skins (recipe p. 213).

Serves 4 to 6