Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Friday, September 5, 2014
Charred Eggplant Dip
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.