Roasted Eggplant Dip
This is a dip that relies on contrast. You are looking for the bitterness of the scorched skin to bleed into the creaminess of the pulp, creating a depth that plain roasting cannot achieve.
Commit to the char.
Do not pull the eggplants off the flame until they are truly deflated and soft to the touch; if they are still firm, they won't absorb the seasoning properly.
- tongs
- mixing bowl
- fork or whisk
- gas burner or grill
What goes in.
- 2 largeglobe eggplants
- 1/4 cuptahini
- 1lemon, juiced
- 2 clovesgarlic, mashed into a paste
- 1/2 tspsea salt
- 2 tbspextra virgin olive oil
Direct flame contact
Place the eggplants directly on the grate of a gas stove. Turn them occasionally until the skin is charred black and the interior feels completely loose.
The method.
Char the eggplant
Place eggplants over high heat. Let the skins blister and crack until the base feels soft. This should take about 15 minutes.
Drain the pulp
Slice the charred eggplants open and scoop the flesh into a colander. Let it sit for 10 minutes to lose the excess bitter liquid.
Combine the base
In a bowl, whisk the tahini, lemon juice, and garlic paste until it seizes and turns thick and pale.
Fold and finish
Fold the drained eggplant pulp into the tahini mixture using a fork, leaving some texture. Drizzle with olive oil before serving.
Other turns to take.
Spicy
Fold in a teaspoon of harissa or finely minced serrano pepper.
Herbed
Finish with a heavy handful of chopped flat-leaf parsley or fresh mint.
When it doesn't go to plan.
If you lack a gas stove, use a broiler set to the highest rack, but watch for flare-ups.
Never use a food processor; it turns the dip into a gummy paste. A fork provides the necessary rustic texture.
The garlic paste should be smooth; use the side of your knife to crush the salt and garlic together on the cutting board.
The ones that keep coming up.
Why is my dip bitter?
The skin likely didn't char enough, or too much bitter skin made it into the mixing bowl. Ensure you only scrape out the soft, light-colored flesh.
Can I make this ahead?
Yes, but add the fresh lemon juice and herbs right before serving to maintain brightness.
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