Roasted Eggplant and Tahini Dip
2 medium eggplants cut in half lengthwise
If broiling, place the eggplant face down on a baking pan. Preheat the broiler and, when ready, roast the eggplant beneath the heat until the skin crackles when touched and the flesh is tender. If grilling, grill the eggplant over an open fire for 7 to 10 minutes on each side, until the skin chars and the flesh is tender. Let cool slightly.
2 cloves garlic, minced
1/4 cup tahini
2 to 3 tablespoons parsley, chopped
2 tablespoons mint, chopped, optional
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
juice of 1 to 2 lemons
Meanwhile, in a mixing bowl, combine the remaining ingredients. Set aside until the eggplant is ready.
When the eggplant has cooled, peel off and discard the black skin. Coarsely chop the flesh and add to the tahini mixture. Place the mixture in a blender or a food processor fitted with a steel blade and process until smooth. (For a chunky consistency, mash the mixture with the back of a spoon.)
Serve warm or chilled as a vegetable dip, sandwich spread, or with pita bread.
Notes: This smoky eggplant dip, also called baba ghanoush, is rooted in Israeli cuisine. Once eggplant has been roasted or grilled, it becomes tender and pulpy, like a ripe avocado, and achieves a perfect consistency for dips and spread. I like to spice the dip with a variety of fresh herbs. The eggplant can be broiled or grilled.
very good and original taste
Anonymous, Location not stated.
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