2 lb. eggplants (about 2 large globe eggplants, 5 medium Italian eggplants, or 8 small Japanese eggplants)
1 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. tahini
¼ tsp. salt
¼ tsp. pepper
Olive oil, for drizzling
Minced fresh parsley leaves
Preheat the oven to 500˚ F. Poke the surface of the eggplants all over with the tines of a fork to prevent the peel from bursting during roasting. Line a rimmed baking sheet with foil. Set the eggplants on the baking sheet and roast, turning every 15 minutes, until the eggplants are uniformly soft when pressed with tongs (about 60 minutes for large eggplants, 50 minutes for medium, and 40 minutes for small).
Remove the eggplants from the oven and let cool on the baking sheet for 5 minutes. Set a colander in the sink. Trim the top and bottom off of each eggplant. Slit the eggplants in half lengthwise. Use a spoon to scoop the pulp from the skins, and place the pulp in the colander (you should have about 2 cups). Let the pulp drain for 3 minutes.
Transfer the pulp to a food processor. Combine with the lemon juice, garlic, tahini, salt and pepper. Process until the mixture has a coarse, choppy texture, about eight 1-second pulses. Adjust the seasonings with salt and pepper to taste. Transfer to a serving bowl. Cover with plastic wrap pressed onto the surface of the dip, and refrigerate until lightly chilled. To serve, drizzle lightly with olive oil and sprinkle with minced parsley leaves.
Printed From Annie's Eats