Adjust the amount of eggplant, garlic and lemon juice in this dip depending on how creamy, garlicky or tart you want it to be. The dip can be served with a garnish of chopped fresh cilantro, olives or pickled cucumbers. Hot pepper sauce or a little ground coriander can be added too. Make sure to have toasted wedges of pita bread on hand for dipping.
- Cook time: Varies
- Serves: 2 – 4
- 1 large or 2 medium eggplants
- 2 – 4 garlic cloves, chopped
- 6 – 10 tbsp tahini
- juice of 1 lemon, or to taste
- Place the eggplant(s) 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 broiler, turning frequently, until charred.
- Put the eggplant(s) in a plastic bag and seal the top tightly, or place in a bowl and cover with crumpled paper towels.
- Leave to cool for 30 – 60 minutes.
- Peel off the blackened skin from the eggplant(s), 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.
- Spoon into a serving bowl.
- Serve at room temperature.