Smoky Eggplant and Tahini Dip

Name: Smoky Eggpant and Tahini Dip
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

Smoky Eggpant and Tahini Dip

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

SMOKE THE EGGPLANT
Preheat smoker to 250°F using apple, cherry, or hickory wood.
Prick eggplants a few times with a fork.
Place whole eggplants directly on the grate.
Smoke for 1.5 to 2 hours, or until skins are wrinkled and collapsed, and flesh is very soft.
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)
BLEND THE DIP
In a food processor or bowl, combine:
Smoked eggplant flesh
Tahini
Lemon juice
Garlic
Olive oil
Salt (and cumin or smoked paprika if using)
Blend until smooth and creamy, or leave slightly chunky for a rustic texture.
SERVE
Transfer to a serving bowl.
Drizzle with olive oil and sprinkle with paprika, or parsley.
Serve with pita bread, crackers, or fresh vegetables.