Smoky Eggplant Dip

Try this tasty Dip!

Ingredients For This Recipe

3 medium eggplants, cut in half long ways
4 oz queso fresco
¼ cup sour cream
2 garlic cloves
1 tsp onion powder
1 lemon, juiced
½ tsp liquid smoke
Kosher salt, to taste
Garnish
Toasted sesame seeds
Olive oil drizzle
Chives, finely chopped
Cilantro, finely chopped
Lemon zest
Pita chips, or any crackers

Royal Prestige^® Utensils
Royal Prestige^® NOVEL™ 6 Quart Dutch Oven
Royal Prestige^® Power Blender Max
Silicone Spatula
Cheese Grater/Zester
Royal Prestige^® Chef's Knife
Bamboo Cutting Board

Preparation

Place wet paper towel in the dutch oven and place the eggplants.
Put the lid on with the Redi-Temp™ valve open and cook over medium-high heat until it hisses.
Lower the heat to low, close the valve and cook until the skin wrinkles.
Let the eggplant cool and slice.
Peel the eggplant and remove all the seeds.
Place in the blender with the rest of the ingredients except the garnish.
Blend on high speed until smooth.
Place the mixture in the refrigerator until chilled.
Serve, garnish and enjoy.

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