Fire-Roasted Eggplant Dip
Eggplant, 2 medium halved lengthwise
Olive oil, ¼ cup divided
Garlic, 3 large cloves halved
Fresh lemon juice, 2 Tbsp.
Tahini, 2 Tbsp.
Kosher salt, ¾ tsp.
Freshly ground black pepper, 1/8 tsp.
Garnish: chopped parsley
1. Preheat grill to 350 degrees to 400 degrees (medium high) heat. Brush eggplant halves on all sides with 1 Tbsp. oil. Grill, covered with grill lid, 17 minutes or until tender, turning after 10 minutes. Let stand until cool enough to handle.
2. With food processor running, drop garlic through food chute; process until minced. Scoop pulp from eggplant halves, discarding skins; add to garlic. Add lemon juice and next 3 ingredients; process until smooth. With processor running, pour remaining oil in a thin stream through food chute. Process until combined. Serve with pita chips. Garnish, if desired.
Makes 2 cups.
*Recipe and image courtesy of Todd English, celebrity chef, restaurateur, and entrepreneur. This delightful recipe is from his newest cookbook, Cooking in Everyday English.*