This Middle Eastern classic makes a great appetizer. Taste as you go with the lemon juice; I like this dip really lemony, but you might prefer a little less tang.
| ||4 || medium eggplant, globe or Italian (to yield 2 cups cooked eggplant) |
| ||3 || garlic cloves, peeled and chopped |
| ||¼ || cup tahini (see Note) |
| ||2 || Tbsp. extra-virgin olive oil |
| ||~ || Salt to taste |
| ||~ || Juice of 2 to 3 lemons |
| ||~ || Diced parsley for garnish (optional) |
- Preheat the oven to 425 degrees.
- Prick the eggplant with a fork. Place them on a baking sheet and roast for about 30 minutes or until soft and squishy but not burned. Remove from the oven and let cool.
- Cut the eggplant in half and scoop out the roasted flesh; chop coarsely. Discard the skins.
- Purée cooked eggplant to a smooth consistency in a blender or food processor. Add garlic, tahini, olive oil, a pinch of salt, and the juice of two lemons; mix until blended. Season to taste with extra salt and lemon juice.
- Serve as a dip for raw sliced veggies or pita bread, or as a sandwich spread.
Tahini is a purée of roasted sesame seeds. Look for it in a jar or can at your grocery store; it’s usually housed with Middle Eastern foods or on the same shelf as other nut butters, such as peanut butter.