Ingredients
- 2 medium eggplants, about 1 pound total
- 4 garlic cloves, coarsely chopped
- 1/4 cup tahini (sesame seed paste)
- 1 lemon, juiced
- 1 handful fresh flat-leaf parsley, coarsely chopped
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped roasted pistachios, for garnish
- Pita bread, cut into wedges, for dipping
Directions
Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)
When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.
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By jbfalcons_10437606
ridgefield, CT
on December 30, 2011
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i like the variation from the traditional recipe, but the garlic is overwhleming and needs ot be dialed back by about 1/2. also, for all those wondering about the skin, adding it all back will make the recipe taste papery. try adding 1/2 or 1/4 of one eggplant
By d84honey
New York, NY
on December 27, 2009
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i left out all the cumin and spices and used my own tahini and i thought it was way too overpowering. instead of 4 cloves of garlic, i think just 1 would have been perfect. also, a little too much lemon. most importantly, i think just half of the tahini would have been right. (maybe home made tahini is just stronger than store bought?. i still enjoyed it but will be sure to make these adjustments the next time!
By rofick_9980774
Ann Arbor, MI
on December 08, 2009
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I did not use baby eggplants but sliced a big one and grilled them with olive oil. Added one extra garlic clove. Did not have ran out of tahini so I used the sesame seeds and made my own all at once. It was fantastic! Thanks!
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