This popular roasted eggplant dip dish is great as a dip for vegetables or pita, but is also nice as a sandwich spread. To achieve the signature charred flavor, cooking the eggplant over an open flame is the way to go, but you can also just broil or roast it in your oven so until the eggplant is cooked to a soft consistency.
1 medium eggplant (about 1 pound), not peeled
1 garlic clove, peeled
1/3 cup fresh parsley leaves
2 tablespoons tahini
2 teaspoons fresh lemon juice
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
Nutritional information per serving (2 tablespoons):
Calories 37 (54% from fat) • carb. 4g • sugars 1g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
Prick the eggplant evenly on all sides with the tines of a fork. Char the eggplant. This can be done in one of two ways: If you have a gas stove, you can char over the stove (the faster method). Holding the eggplant with heatproof tongs, place over the flame of the stove and carefully turn the eggplant until all sides are blackened. Set aside to cool slightly. The second method is to char in an oven under the broiler. Set on a rack fit into a foil-lined baking pan. Place as close as possible to the broiler/top element and turn every 5 to 10 minutes, until all sides are charred (this may not get as blackened as it would over an open flame). It is important for the flesh to be very soft, to the point where the eggplant is falling apart. This can take anywhere between 15 and 30 minutes, depending on your oven. Note: This is a great task for your toaster oven! Once the eggplant is charred, set aside to cool slightly.
Put the garlic into the chopping cup. Process on Speed 5 to chop. Add the remaining ingredients, and then scrape in the flesh (not the skin) of the eggplant into the bowl (discard any seeds). Process on Speed 5 until completely combined.
3. Taste and adjust seasoning as desired.
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