Vegan Diaries – Roasted Eggplant and Tomatillo Dip

Tomatillos from Mexico are in grocery stores right now. Oh how I love the tomatillo. It’s crisp with and apple citrus taste and tangy. For those who get heartburn from it’s the tomato it also has a lot less acid so it’s a great alternative. It’s actually related to the gooseberry but it’s not sweet. They have a husk that feels like paper (it tastes this was too- so don’t eat it) and keep in the frig for about two weeks. Even longer with the husk removed and stored in a plastic bag. One medium tomatillo has about 11 calories (I know, right?!) making them a flavorful low calorie addition to your BBQ menu.

A bowl of this dip is easy to make and perfect for folks who may not be eating meat. I’d serve this dip with pita bread, tortillas, olives and crudite. Serve alongside fresh Italian bread, roasted veggies and you have a great veggie sandwich platter.



3 medium tomatillos

1 garlic clove

Pablano pepper

1/2 c fresh corn

Juice 1/2 lemon

Salt and pepper to taste

Drizzle olive oil, fresh dried oregano, salt, pepper and lemon juice on eggplant slices
It’s raining in the NYC area today- so I had to use a grill pan. But grill on each side for 3-4 minutes


Put all ingredients in a food processor and pulse until the dip looks like this:

Pulse until dip looks like this. Be careful you don’t want it to turn into mush

Serve with crusty bread, tortilla chips or sandwiches! I had mine with cucumber slices.



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