- 2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese)
- 1 tablespoon lemon juice
- 1 small clove garlic , minced
- 2 tablespoons tahini paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil , plus extra for serving
- 2 teaspoons chopped fresh parsley leaves
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Prick eggplants with a fork and place on a rimmed baking sheet lined with foil. Bake the eggplants until it is soft inside, about 40-60 minutes. you should be able to easily poke a paring knife into them and meet no resistance. Cool eggplants on baking sheet 5 minutes.
- Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins. Place pulp in a colander set over a bowl or sink; discard skins. Let pulp drain 3 minutes.
- Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, salt, and pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust salt, pepper, and lemon juice to taste; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate until lightly chilled about 40 to 60 minutes.
- To serve, use spoon to make trough in center of dip and drizzle olive oil into it; sprinkle with parsley and serve.
Yields: 2 cups
Printed From: www.sweetpeaskitchen.com