Introduction
After gifting this dip to a friend of the restaurant; we received a text that read: That eggplant dip is a real morale-booster. We have to agree.You can use any type of eggplant here; but American (aka Globe) eggplant will yield the highest flesh-to-skin ratio; which you'll appreciate when it comes time to peel these suckers.
Ingredients
- 1 3-pound eggplant, or multiple smaller eggplants
- 1 tablespoon toasted & ground coriander
- ¼ cup extra virgin olive oil
- ¾ cup tahini (we like Soom)
- 2 teaspoons kosher salt
- 2 tablespoons lemon juice
Instructions
If you have a gas stove: Char the eggplant over the open flame of your burners on medium-high. Rotate until charred and soft on all sides. You really can't go too far here -- the smokier the better! Once your eggplant is cooked through; remove from the flames; place in a container and cover with a lid to steam for at least 20 minutes. This step is crucial; as steaming will make peeling much easier. If you don’t have a gas stove: Preheat your oven to 500F and line a baking sheet with parchment paper. Halve the eggplant length-wise and sprinkle generously with salt. Let sit for 10-15 minutes over a colander (this draws moisture out before roasting). Using a clean towel (or disposable gloves); squeeze the eggplant to remove as much moisture as possible. Place the halves cut-side down on the baking sheet and roast for approximately 15 minutes until soft on all sides. Set aside until cool to the touch. Remove and discard the skins from the eggplant. Add the eggplant flesh and remaining ingredients to a blender or food processor and blend until creamy. Taste for salt. Serve with crudites; roasted veg; toast; crackers; etc.!
