If you are looking for a fantastic vegan healthy dip for New Year’s Eve then this is it for sure!
I finaly remembered to sign up for organic veggie CSA box again a few weeks back.
My box arrived on a Tuesday morning chock full of eggplants, squash and onions.
I bought pistachio oil at Whole Food’s last time I made it into the city and I am completely obsessed with it.
I grill chunks of whole grain bread in it and call it croutons.
I blend it into my Cesar dressing with the anchovies, egg yolks and romano cheese to make the very best Cesar dressing ever.
I drizzle it over sea bass before baking it in the oven with a light pistachio tarragon crust. I pretty much drizzle pistachio oil on anything I can. It is beyond amazing! And in this curried dip it is simply fantastic!
Grilled Veggie Dip
1 small eggplant
1 small yellow squash
1/2 a red onion
2 teaspoons pistachio oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
4 cloves garlic
1/2 cup Greek yogurt
1/4 cup tahini sauce
1/2 a juiced lemon