LCBO Food & Drink Holiday 2019

SMART SNACKING

TAHINI AND EGGPLANT “BACON” DIP with crispy baked root vegetable skins

This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish.

EGGPLANT “BACON” ⁄ medium-size eggplant

2 tbsp (30 mL) olive oil 2 tbsp (30 mL) tamari 1 tbsp (15 mL) Worcestershire sauce 2 tbsp (30 mL) maple syrup 1 tbsp (15 mL) liquid smoke 1 tsp (5 mL) smoked paprika ⁄ tsp (2 mL) fresh ground pepper DIP ⁄ cup (125 mL) tahini (sesame paste) ⁄ tsp (2 mL) ground cumin Juice of 1 lemon 1 garlic clove, finely minced ⁄ tsp (2 mL) freshly ground pepper 1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped GARNISH 2 tbsp (30 mL) pomegranate seeds 1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped ⁄ cup (175 mL) water 3 tbsp (45 mL) olive oil ⁄ tsp (2 mL) salt

1 For eggplant bacon, preheat oven to 250 F (120 C). Line a large baking sheet with parch- ment paper. 2 Cut eggplant in half again lengthwise. Us- ing a sharp knife or mandoline, slice eggplant into very thin strips, about ⁄ inch (3 mm) thick. Place in a single layer on baking sheet. 3 In a bowl, whisk together remaining ingre- dients to make sauce. Brush each side of egg- plant with a generous amount of sauce. Bake in oven for 30 to 40 minutes until eggplant is dark brown and crisp. 4 Remove from oven and cool slightly. Finely chop eggplant bacon and set aside.

5 For dip, add all ingredients in a medium bowl and whisk together until creamy. Mix in finely chopped eggplant bacon, reserving 1 tbsp (15 mL) for garnish. Refrigerate dip for at least 30 mins. 6 When ready to serve, garnish dip with the reserved 1 tbsp (15 mL) of eggplant bacon, pomegranate seeds and parsley. Serve alongside Crispy Baked Root Vegetable Skins

WHAT TO SERVE

Robust flavours demand an equally bold partner. Match the dip’s smoke and toast flavours with a smoky beer. Royal City Smoked Honey Ale LCBO 546135, 473 mL, $3.50

(recipe p. 213). Serves 4 to 6

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HOLIDAY 2019 FOOD & DRINK