Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can’t find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.
- 2 medium eggplants (about 1 pound each)
- 4 clove garlic, unpeeled
- 1/4 cup lemon juice
- 2 Tbsp. tahini (see Note)
- 1 1/4 tsp. salt
- Extra-virgin olive oil for garnish
- Ground sumac for garnish (see Note)
Preheat grill to high.
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
Notes: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com. Cover and refrigerate for up to 3 days. | Equipment: Skewer
Recipe Author: Eating Well