by menumaniac
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menumaniac's Notes:
Expand1 eggplant Ask a question about this ingredient
1 clove of garlic, chopped Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
1/4 teaspoon cumin Ask a question about this ingredient
1 tablespoon tahini (sesame seed paste) Ask a question about this ingredient
juice of 1/2 a lemon Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 pinch kosher salt & freshly ground pepper Ask a question about this ingredient
1 tablespoon fresh cilantro or Italian parsley, chopped Ask a question about this ingredient
Slice eggplant lengthwise into quarters.
Ask a question about this stepCook skin side down on a hot barbecue for about 15 minutes or until soft. I like to put a piece of aluminum foil underneath the eggplant while grilling.
Ask a question about this stepCool the eggplant, then scoop out the insides into your food processor.
Ask a question about this stepAdd the garlic, tahini, smoked paprika, cumin, lemon juice, salt and pepper. Pulse.
Ask a question about this stepSlowly add the olive oil and pulse. You'll want to add just enough olive oil to achieve a relatively smooth consistency but don't let it get soupy!
Ask a question about this stepRemove dip from food processor and place in a nice bowl.
Ask a question about this stepTop with chopped cilantro or parsley. Serve with pita chips.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
We need to stand around the kitchen and drink some wine while noshing on this... Just saying.