Roasted eggplant dip with salsa verde and tahini from Bright Cooking: Recipes for the Modern Palate (page 167) by Camille Becerra

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plain tahini for green tahini. You may use the Salsa verde recipe on page 64, and the Green tahini recipe on page 54.

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