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Author Notes: This is an eggplant and tahini spread which has been adapted from Ottolenghi's Plenty, and it's the perfect dip, sauce or spread for fall! Smoky, nutty, and fragrant! —Corinne Cuozzo
- 1 large eggplant (baby eggplant are too bitter, don't use)
- 1/3 cup tahini paste
- 1 tablespoon fresh lemon juice, plus more
- 1 large clove garlic, grated
- 3 tablespoons fresh parsley, chopped
- 1/2 piece pomegranate seeds
- 1 tablespoon olive oil, plus more
- sea salt
- black pepper
- First, burn the eggplant. Turn on a gas stove to a medium-low flame. Place the eggplant directly on the flame, and roast for about 12-15 minutes. Be sure to turn the eggplant frequently with tongs, and be sure it doesn't catch fire. By the end, the skin should be completely burnt, and the eggplant should be soft and "deflated." Allow to cool for a few minutes, and peel the skin off and discard. Place the eggplant in a colander to drain for 30 minutes, or wrap in foil for overnight, refrigerate, and come back to the project the next day. The eggplant will naturally drain by then.
- To make the dip, simply mix all of the ingredients (except half of the pomegranate seeds) together in a bowl. Adjust the seasonings if you need, I added a touch more lemon and salt to mine. You want a smoky, fresh, well-balanced flavor.
- To serve, garnish with the other half of the pomegranate seeds and a drizzle of olive oil and crack of fresh pepper. Serve at room temperature! Serve with pita as a dip, or use for a sauce for chicken and rice, for example.