Cauliflower Eggplant Dip

Last week I had the pleasure of playing around in the kitchen with Amanda Williams of Gourmanz. She whipped up this creamy cauliflower eggplant dip. Delicious with pita points or veggies, it would also make a great spread for a veggie sandwich. Below is my version of the dip, but check out Amanda's site for the vegan version and other great recipes!

Ingredients:

2 tbsp butter

2 tbsp olive oil

2 garlic cloves, minced

1 head of cauliflower, cut into small florets

1 small eggplant, cubed

1 leek, finely chopped

1 tsp salt

1 tsp pepper

1/2 tsp red pepper flakes

1/2 lemon

1/4 cup milk

Heat oil and butter in a large skillet. Add garlic and leeks and cook until fragrant, about 2 minutes. Add cauliflower, eggplant, salt, pepper, and pepper flakes and cook until soft. Put the cooked vegetables into a blender* and add lemon juice and milk. Pulse until smooth. Garnish with olive oil and flaky sea salt.

*Note - any time you blend hot ingredients, be careful to let steam vent. I recommend only filling your blender half way and blending in batches if you don't have a chance to let your ingredients cool a bit.