No Middle Eastern meze table is complete without a bowl of this creamy dip.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 lb (900 g) eggplants, cut in half lengthwise||2 large garlic cloves, crushed|
|2 tbsp fresh lemon juice, plus more to taste||salt and freshly ground black pepper|
|2 tbsp extra virgin olive oil||cilantro sprigs, to garnish|
|2 tbsp plain yogurt||3 Tbsp. tahini|
Preheat the oven to 425°F (220°C). Lightly oil a baking sheet. Make a deep lengthwise incision, without cutting through the skin, down the center of the cut side of each eggplant half. Place on the baking sheet, skin side up. Bake for 25–30 minutes, or until the flesh is thoroughly softened and collapsing.
Transfer the eggplant halves to a colander on a plate. Let stand for 15 minutes, or until they are cool enough to handle.
Scoop the eggplant flesh into a food processor. Add the tahini and lemon juice with the olive oil, yogurt, and garlic, and process until smooth. Taste and adjust the tahini and lemon juice as needed, then season with salt and pepper. Sprinkle with cilantro, and serve.
Good with warmed pita bread, cut into strips.
The dip can be refrigerated up to 1 day before serving. Bring to room temperature before serving.
Leftovers can be kept in the refrigerator, covered, for 2 days.
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