Curry Grilled Veggie Dip

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