This creamy vegetarian dip is a great way to use up a bounty of summer eggplant. Make it a day or two ahead of time, and let come to room temperature before serving.
Ingredients
SERVINGS: about 10
- 3 eggplants
- Olive oil
- 3 garlic gloves
- 1/3 cup fresh lemon juice, plus more to taste
- 3/4 cup tahini Salt, to taste
Instructions
1. Coat eggplants with oil. Heat a large skillet over medium heat. Cook eggplants, turning occasionally, until charred on the outside and soft on the inside. Let cool slightly.
2. Finely mince garlic, then mash into a paste using the side of your knife blade. Cut eggplants in half, and scoop flesh into a large mixing bowl. Stir in garlic paste, lemon juice and tahini until smooth. Stir in salt and olive oil to taste.
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