This smoky dip is one of the simplest and best uses for eggplant.
Makes about 1 1/2 cups
- 5 medium eggplants (give or take, depending on their size)
- 2 tablespoons lemon juice, plus the zest of half a lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tahini
- 1 clove of garlic, minced
- about 5 basil leaves, chopped
- salt and pepper
- 1 tablespoon pine nuts, toasted (optional; walnuts also work)
- a large pinch of sesame seeds, toasted (optional)
- Place the wire rack in your over close to the boiler, and pre-heat the broiler on it’s highest setting. Score the eggplants all around and then place them on a baking sheet directly under the broiler. Broil the eggplants for about 45 minutes – 1 hour, turning over half way through. You want them to be totally charred on the outside, and soft on the inside. When they are done, remove them from the oven and allow them to cool.
- Once cool enough to handle, open them up and scoop out the flesh into a colander using a spoon. Allow some of the water to drain and then transfer to a bowl.
- Mix the eggplant with the lemon juice, olive oil, tahini, garlic, salt, and pepper. Adjust seasonings to taste. Garnish with basil and toasted pine nuts or sesame seeds, and serve with pita chips or crudités.
Source: Jodi Moreno, food52.com