Roasted Eggplant and Tahini Dip

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Roasted Eggplant and Tahini Dip

 

Recipe By : Global Vegetarian, by Jay Solomon, page 61

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Dips And Spreads

Global Vegetarian Middle Eastern

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants cut in half lengthwise

2 cloves garlic -- minced

1/4 cup tahini

2 tablespoons (2 to 3) parsley -- chopped

2 tablespoons mint (optional) -- chopped

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1/4 teaspoon salt

Juice of 1 to 2 lemons

 

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.

 

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.

 

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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.