|
Middle Eastern Roasted
Eggplant |
 |
Click
here for a Printer Friendly Version
Adjust the
amount of eggplant, garlic and lemon juice in this richly
flavored Middle Eastern eggplant dip depending on how
creamy, garlicky or tart you want it to be. The dip can
served with a garnish of chopped fresh coriander leaves,
olives or pickled cucumbers. Hot pepper sauce or a little
ground coriander can be added, too |
|
|
|
|
| |
|
|
| |
|
SERVES TWO TO FOUR
Ingredients
1 large or 2 medium eggplant
2—4 garlic cloves, chopped
6 - 10 tbsp tahini
Juice of 1 lemon, or to taste |
| |
|
|
| |
1. |
Roast the eggplant by placing them directly over the flame
of a gas stove or on the coals of a barbecue. |
| |
|
Turn the eggplant fairly frequently until deflated and the
skin is evenly charred. |
| |
|
Remove from the heat with tongs.
|
| |
|
Alternatively, place under a hot grill (broiler), turning
frequently, until charred. |
| |
|
Put the eggplant in a plastic bag and seal the top
tightly, or place in a bowl and cover with crumpled
kitchen paper. |
| |
|
Leave to cool for 30—60 minutes. |
| |
|
|
| |
2. |
Peel off the blackened skin from the eggplant, reserving
the juices. |
| |
|
Chop the eggplant flesh, either by hand for a coarse
texture or in a food processor for a smooth purée.
|
| |
|
Put the eggplant in a bowl and stir in the reserved
juices. |
| |
|
Add the garlic and tahini to the eggplant and stir until
smooth. |
| |
|
Stir in the lemon juice.
|
| |
|
If the mixture becomes too thick, add 1 —2 tbsp water.
|
| |
|
|
| |
3. |
Season with salt and ground black pepper to taste. |
| |
|
Spoon into a serving bowl.
|
| |
|
Serve at room temperature. |
|
| |