(EGGPLANT & TAHINI DIP/SPREAD)
Makes about 3 cups
2 to 3 eggplants (2 ½ lb. total)
1/4 cup well-stirred tahini (sesame paste)
3 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/4 cup fresh lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon salt or smoked salt (omit liquid smoke if using smoked salt)
1/8 to 1/4 teaspoon liquid smoke, or to taste (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley or cilantro
toasted pita wedges for serving
1. Preheat grill (or broiler).
2. Prick each eggplant all over with a fork. Grill eggplants on a rack set 4 inches over glowing coals or flame, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil on a baking sheet about 6 inches from heat, turning occasionally.) Cool eggplants.
3. Discard charred skins and tough stem ends and purée eggplants in a blender or food processor with tahini, garlic paste, lemon juice, cumin, salt and liquid smoke (if using) until combined well. Season to taste with more salt.
4. Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley or cilantro. Serve with pita wedges.
adapted from Gourmet, September 2000
|raw eggplants |
(don't forget to prick them all over with a fork or they'll explode)
I used my broiler, not the grill.
|peeled eggplant in the food processor|
|raw garlic and salt|
It looks like a lot of garlic because each clove
is halved. But I do like mine super garlicky.
|squeezing in some lemon juice|
|drizzled with extra virgin olive oil|
|sprinkled with parsley and dipping in a pita chip|
I didn't make homemade pita chips this time,
but those are great. I have a recipe for Sesame
Cumin Pita Crisps if you want to see how
to make them yourself (if you want them plain,
just use olive oil and leave out the cumin).