THERE ARE TWO KEY STEPS in this recipe: piercing the eggplant before roasting and draining it after roasting. Piercing is essential because the eggplant really will explode in your oven if you do not (and it is not easy to clean up). Draining is essential because it removes any bitter juices and greatly improves the flavor of this classic Middle Eastern dip.
SERVES: 6
INGREDIENTS:
- 2 pounds eggplant (1 large)
- ¼ cup lightly packed fresh flat-leaf parsley leaves
- 2 garlic cloves, peeled but left whole
- 3 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt, or more to taste
- Freshly ground black pepper
- Flatbread or sesame crackers (optional)
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Prick the eggplant with a fork in several places on all sides. Place on a baking sheet.
- Roast for 40 to 60 minutes, until the eggplant is completely soft and collapsed, turning it occasionally.
- Place the eggplant in a colander, slice open with a knife, and let drain and cool for about 30 minutes.
- Combine the parsley and garlic in a food processor and process until finely chopped. Remove the eggplant flesh from the skin and add the flesh to the food processor, along with the lemon juice, tahini, oil, salt, and pepper to taste. Process until fairly smooth. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice as needed.
- Cover and let stand for at least 30 minutes to allow the flavors to blend.
- Serve at room temperature with flatbread or sesame crackers for scooping up the dip, if desired
