Roasted Eggplant Dip
This is a dish of transformation. You are taking a firm, bitter vegetable and turning it into a silky, smoky foundation that needs only a few sharp ingredients to become balanced.
Don't fear the fire
The skin should be completely incinerated and papery before you stop. If the eggplant isn't collapsing under its own weight, it needs more time.
- gas stovetop or grill
- tongs
- fine mesh sieve
- fork or whisk
- large mixing bowl
What goes in.
- 2 largeglobe eggplants
- 1/4 cuptahini
- 1lemon, juiced
- 2 clovesgarlic, smashed into a paste with salt
- 2 tbspextra virgin olive oil
- 1 tspsea salt
Direct flame exposure
Place the whole eggplant directly on the grate of a gas burner set to high. Turn it with tongs every few minutes until the skin splits and the fruit feels like a water balloon.
The method.
Char the eggplant
Place eggplants over high flames. Allow the skins to blacken and flake off. The interior must become liquid-soft.
Drain the bitterness
Slice the charred eggplants open and scoop the flesh into a fine mesh sieve. Let it sit over a bowl for 15 minutes to allow excess dark, bitter liquid to weep out.
Mash the aromatics
In a bowl, combine the garlic paste, lemon juice, and tahini. Stir vigorously until the mixture seizes up and turns thick and pale.
Combine
Fold the drained eggplant into the tahini base. Use a fork to break up any large fibers. Adjust salt to taste.
Finish
Transfer to a shallow bowl, create a well in the center with a spoon, and pour the olive oil into the hollow.
Other turns to take.
Spiced
Fold in a teaspoon of toasted cumin or smoked paprika for a deeper earthy profile.
Herbed
Stir in a handful of finely chopped flat-leaf parsley or fresh mint before serving.
When it doesn't go to plan.
If you only have an electric stove, roast the eggplants on a baking sheet at 450°F (230°C) until shriveled, though you will miss the direct smoke flavor.
Do not use a blender. A fork preserves the structural integrity of the eggplant pulp, keeping the texture rustic rather than pasty.
Taste your tahini before starting; if it is bitter, add an extra squeeze of lemon to bridge the gap.
The ones that keep coming up.
Why is my dip turning out watery?
The eggplant was not drained long enough. The liquid inside the flesh is mostly water and will thin out your tahini emulsion if not removed.
Can I make this ahead of time?
Yes, it holds well in the refrigerator for two days. Bring it to room temperature before serving to allow the olive oil and fats to soften.
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