Por Another healthy, low fat dip based on a Middle Eastern favorite.
You won’t even know you are eating eggplant. I use a little wooden cleaver found in a souq (market) to chop the vegetable. It is like the ones I saw being used in homes throughout the Middle East and Central Asia.The texture of the dip is better than when eggplant is chopped with a knife. In lieu of that, try the edge of a wooden spoon or wooden spatula.The food processor makes it too slick. Make the day before use so the flavors meld.
Makes 2 ½ Cups
2 eggplants (about 1½ pounds each)
2 tablespoons sesame seed or tahini paste
4 tablespoons olive oil
2 serranos, seeded and chopped (or more to taste)
3 garlic cloves, peeled and chopped
1 lemon, juiced
2 tablespoon fresh parsley leaves
2 tablespoon fresh mint leaves
½ teaspoon cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
Preheat oven to 450ºF. Pierce eggplants in several places.
Wrap them separately in aluminum foil; place on a baking sheet. Bake until soft; about 45 minutes. Unwrap and let
stand until cool enough to handle.While cooling, place all other ingredients, except salt and pepper, into a blender.
Process until creamy smooth. Halve eggplants lengthwise; remove all flesh, discarding seeds and skin. Coarsely chop
eggplant and place in a bowl. Add creamed mixture; stir until well mixed. Season with salt and pepper to taste.
Adjust other seasonings. Cover and place in refrigerator overnight to mellow. Serve at room temperature with flat bread, chips, or as a dip for vegetables. Keeps, wellcovered, up to a week in the refrigerator. Eggplant does
not freeze well.
NOTE: If using only 1 eggplant, use only ½ the amounts of other ingredients.