Smoky Eggplant Dip with Grilled Flatbread
Gluten-Free, Vegan // Makes 2 servings
Nothing is better in the summer than a delicious grilled recipe. This dip is the perfect summer appetizer to enjoy on your back patio.
Prep time: 15 minutes
Cook time: 30 minutes
3 medium eggplants, about 2 pounds
¼ cup tahini paste
¼ cup lemon juice
4 garlic cloves, mashed to a paste
⅛ teaspoon cayenne
½ teaspoon ground cumin
3 tablespoons olive oil
½ teaspoon paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
Pita or other flatbread
Olive oil and extra tahini for drizzling
1. Turn broiler on in oven or use a grill a place on medium-high heat. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
2. Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh — a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
3. Blitz eggplant, ½ teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
4. Just before serving, stir together cumin and olive oil, and spoon over the mixture’s surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.