Smoky Eggplant and Tahini Dip

Smoky Eggpant and Tahini Dip

Author

Robert Moreland

Cuisine

Mediterranean

Ingredients

• 2 large eggplants
• 2–3 tbsp tahini (to taste)
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced or roasted
• 6 tbsp olive oil (plus more for drizzling)
• Salt, to taste
• Optional: 1/4 tsp ground cumin or smoked paprika
• Optional garnish: chopped parsley, smoked paprika, pomegranate seeds

Directions

1. SMOKE THE EGGPLANT
2. Preheat smoker to 250°F using apple, cherry, or hickory wood.
3. Prick eggplants a few times with a fork.
4. Place whole eggplants directly on the grate.
5. Smoke for 1.5 to 2 hours, or until skins are wrinkled and collapsed, and flesh is very soft.
6. Let them cool slightly, then scoop out the flesh into a colander to drain off excess moisture for 10–15 minutes. (you can also press eggplant in the colander with a spoon to press out liquid)
7. BLEND THE DIP
8. In a food processor or bowl, combine:Smoked eggplant fleshTahiniLemon juiceGarlicOlive oilSalt (and cumin or smoked paprika if using)
9. Blend until smooth and creamy, or leave slightly chunky for a rustic texture.
10. SERVE
11. Transfer to a serving bowl.
12. Drizzle with olive oil and sprinkle with paprika, or parsley.
13. Serve with pita bread, crackers, or fresh vegetables.