Charred Eggplant Dip

This is one of the best ways I’ve found to prepare eggplants for a dip or side veggie. I adapted it from a recipe on one of my favorite foodie web sites, Smitten Kitchen.

Preheat your oven to 375 degrees. Then prick two medium sized eggplants with a fork and char by rotating over a gas flame or under your broiler until there’s no purple visible. Once they’re cool enough to handle take off the stem, cut lengthwise, and place cut side down on a lightly oiled baking sheet. Roast for 35 minutes then let cool to room temperature before scraping the flesh from the skin and chopping coarsely.

In a bowl whisk until smooth two finely mince garlic cloves, a handful of chopped parsley, the juice of one lemon, three tablespoons of tahini, a couple tablespoons of extra virgin olive oil and a pinch each of cayenne and ground cumin. Combine with the chopped eggplant, salt to taste, and serve with toasted pita.