Roasted Eggplant Dip
This is a dish defined by fire. By cooking the eggplant until the exterior is brittle and charred, you push the smokiness into the interior flesh, creating a depth of flavor that a standard oven bake simply cannot match.
Control the smoke
Your kitchen will get a little smoky; open a window or turn your range hood to high before you begin. The eggplant is ready when it feels completely soft and deflated to the touch.
- gas stovetop burner
- tongs
- mixing bowl
- fork
What goes in.
- 2 largeglobe eggplants
- 1/3 cuptahini
- 1 smalllemon, juiced
- 2 clovesgarlic, crushed into a paste with salt
- 1/2 tspsea salt
- 2 tbspextra virgin olive oil
Direct flame contact
Do not be afraid of the flames. You are aiming for a burnt, papery skin that releases easily from the pulp, which imparts a deep, charred aroma into the dip.
The method.
Char the eggplant
Place the eggplants directly onto your gas burner grates over medium-high heat. Rotate with tongs every 5 minutes until the skin is blistered and black all over and the vegetable feels limp.
Drain the liquid
Split the eggplants open and scoop the warm flesh into a colander. Let it sit for 10 minutes to drain the bitter, dark liquid.
Mix the base
In a bowl, whisk the tahini, lemon juice, garlic paste, and salt until the mixture seizes and thickens.
Combine
Add the drained eggplant to the tahini mixture. Use a fork to fold and break down the flesh until you achieve a coarse, rustic texture.
Finish
Transfer to a shallow bowl, create a well in the center with your spoon, and pour the olive oil into the indentation.
Other turns to take.
Spicy
Fold in a teaspoon of harissa paste for heat and a red pepper hue.
Herb-forward
Stir in a handful of finely chopped flat-leaf parsley or fresh mint before serving.
When it doesn't go to plan.
If you lack a gas stove, roast the eggplants on a baking sheet at 450F (230C) for 45 minutes, though the smokiness will be milder.
Crush your garlic with a pinch of salt using the flat side of a knife to ensure no raw garlic chunks hide in the dip.
Adjust the amount of tahini based on how thick you prefer the final consistency.
The ones that keep coming up.
Why is my dip watery?
The eggplant likely wasn't drained long enough. The liquid inside the pulp is thin and bitter, so give it sufficient time in the colander.
Can I use a food processor?
You can, but pulse it only a few times. If you over-process, the dip will turn into an unappealing, gummy puree.
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