Blistered Shishito Peppers with Garlic Tahini Dipping Sauce
Time: 15 minutes | Yield: 2 servings
- 2 tablespoons Earth Balance butter
- 8 ounces shishito peppers (about 6 cups)
- 1 tablespoon freshly squeezed lemon juice
- Go Veggie Vegan Parmesan
- Sea salt
- 1/4 cup sesame tahini
- 1/2 teaspoon garlic powder
- Hot water
Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
To make the sauce, add sesame tahini to a bowl with garlic powder and thin with hot water until you reach a good "dipping" consistency. Add salt to taste.
Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve with dipping sauce.