Think of this classic dip as a close cousin to hummus – but with eggplant! And it couldn’t be easier to make. The secret? Roasting the eggplant in a high-heat oven for the deepest flavor. After that it’s just a quick spin in the food processor and you’re ready to serve!
Makes about 1 1/2 cups
2 small eggplants, totaling 1 pound
1/4 cup olive oil, plus extra for brushing the eggplant and garnish
1 tablespoon chopped flat leaf parsley, plus extra for garnish
1 teaspoon kosher salt
Accompaniments: fresh pita wedges or lavash, assorted raw vegetables
Preheat the oven to 450 degrees; line a baking sheet with foil or parchment paper.
Cut the eggplants in half lengthwise and brush the cut halves with some of the olive oil. Place, cut sides down, on your baking sheet and bake for 45 minutes. Remove from the oven and when cool enough to handle, scoop out the flesh and transfer to a sieve set over a bowl.
Use a spoon to press down on the flesh to extract as much liquid as possible, then let cool to room temperature.
Place the garlic cloves in your food processor and pulse until chopped. Add the eggplant, tahini, lemon juice, chopped parsley and salt and pulse until broken down and smooth. Transfer to a serving bowl and drizzle with some of the olive oil. Garnish with parsley and serve with your choice of accompaniments.