Eggplant and Tahini Dip
Updated: Apr 24, 2020
2 medium-large eggplants
2-3 cloves garlic, minced
3/4 cup tahini (sesame-seed paste)
3 Tbs. fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground pepper
To roast the eggplant, choose one of two options (#2 is easier, but will not have the smoky flavor):
1. set each eggplant directly on the flame, grill, or grate. (If you’re using the oven, set a tray on the rack under the eggplant to catch any drips.) The eggplant will start to crack and give off juices; it should become an ashy grayblack. Turn it as it cooks, but be careful-as it softens under heat, it becomes difficult to move without splitting. When the eggplant is charred gray and very tender all the way through, transfer it to a plate to cool
2. Place both eggplants on a large cookie sheet in a 450 degree oven for 30-45 minutes, turning once, midway.
Slice off the top of the cooled eggplants, and then cut it in half lengthwise. Use a spoon to carefully remove all the pulp, but avoid any bits of blackened skin. With a fork, stir the eggplant to break up large pieces and add the rest of the ingredients. Mix well. Taste as you mix and adjust seasoning. Chill, and serve cool or at room temperature. Any leftovers can be stored in an airtight container in the fridge for up to 5 days.