Cucumber dill and roasted eggplant dips from Unleavened

Unleavened "Roasted Eggplant" Dip

2 each        Eggplant, split and grilled to light char

2 T              Tahini Paste

½ T             Capers

2 T              Red Onion, roasted

4 T              Parsley, Flat Leaf, fresh

to taste                EVOO

to taste                Lemon Juice

to taste                Kosher Salt

to taste                Black Pepper, fresh cracked

Method

1.      Allow the Eggplant to cool completely

2.      Scoop out the flesh of Eggplant with spoon and combine first 6 items in food processor, pulse semi-smooth

3.      Add remaining ingredients for desired consistency and flavor, starting with small amounts

Unleavened "Cucumber Dill" Dip

1 Qt.           Greek Yogurt

2 each        English Cucumber, small dice, seeded and drained

1 each        Garlic cloves, minced fine

1 each        Lemon, small, juice and zest

1 T              Dill, fresh chopped

to taste                Kosher Salt

to taste                Black Pepper, fresh cracked

Method

In a medium bowl, whisk all ingredients together and season with salt and pepper.